Sunday, March 8, 2009

Chicken Cacciatore Ravioli Stew

This was a great little recipe that was fairly easy to make for my lunches this week. I love the idea of sauteeing the mushrooms in the rosemary and thyme to give the soup a richer flavor base. And this made a TON of soup, which gave me lots of leftovers to put in my freezer for another week!

I used less than the amount of chicken the recipe recommends, and there really wasn't enough. So I would suggest using the full pound of chicken, which I boiled and shredded into bite-sized pieces. This soup has so many delicious flavors, you could even leave out the ravioli if you were watching carbs (but I wouldn't)!

Chicken Cacciatore Ravioli Stew
slightly adapted from The Sisters' Cafe
Makes 6-8 servings

3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 cup fresh mushrooms, sliced
Salt and pepper
1 (15-ounce) can stewed tomatoes with peppers, onions and celery
2 roasted red peppers, drained and finely chopped
8-ounce can tomato sauce
1 package chopped frozen spinach, thawed and squeezed dry
6 cups chicken broth
3/4 to 1 pound chicken breasts, boiled and shredded
14-ounce package bite-size cheese ravioli
shredded Parmesan cheese, for servings

Heat olive oil in a large soup pot over med-high heat. Add minced/pressed garlic and rosemary and thyme. Add the mushrooms, and stir occasionally, 3-5 minutes, seasoning with salt and pepper.

Add stewed tomatoes with their juices and roasted red peppers. Break the tomatoes up a little bit with your spoon. Add spinach, tomato sauce and chicken broth. Stir until the spinach is all broken up in the broth.

Add the shredded chicken and bring liquid to a boil. Add the ravioli and cook until al dente, 4-5 minutes or according to package instructions. Serve with Parmesan cheese and Italian bread if desired.


Lauren said...

YUM - this looks SO GOOD.

Anonymous said...

I love a hearty Italian stew! I've seen cacciatore cooked in a variety of ways, but this is the first stew.

BMK said...

This looks awesome. I love tortellini in my soup!

Donna-FFW said...

This looks so amazing. The tortellini makes it a meal. Gorgeous bowl of soup. Wish I had some today, its chilly and raining.

Maria said...

That looks so good! I love ravioli in soups/stews!

Christy said...

Oooo-your soup looks so wonderful and hearty! My hubby would love it and with the ravioli in it, the kids would be more apt to try. :) Love your blog, you've got some fantastic recipes posted! I've decided to follow along w/ you. :)

What's Cookin Chicago said...

This looks so perfectly hearty and flavorful too!

Pam said...

What a fantastic recipe! It looks so hearty, heathy and delicious - perfect for the cold and snowy day today.

Erin said...

I'm so glad you liked this! Isn't it great dinner for a winter night? Thanks for visiting the Sisters Cafe!
Erin (one of the sisters)

The Blonde Duck said...

That looks like a great soup!

priscilla joy said...

The mushrooms look like they add a good flavor...yummy!

Nutritious is Delicious said...

Oh my....that looks so delicious and comforting!

Darius T. Williams said...

This looks like such a fun and easy recipe!