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.