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kaitmurph
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Heat a medium soup pot over medium-high heat.
Add the EVOO to the soup pot. Crush or mince the garlic and add it to the pot, along with two stems each of the rosemary and thyme.
Add the mushrooms and stir as the mushrooms cook, about 3-5 minutes. Season the 'shrooms up with salt and pepper as they're cooking.
Open the can of stewed tomatoes and add them to the pot.
Chop the roasted red peppers and add them along with one cup tomato sauce to the soup pot.
Squeeze the defrosted chopped spinach in a kitchen towel to get the water out (skip if using fresh) and add it to the soup.
Pour in the chicken broth and stir the stew slowly.
Cover the soup and raise the heat to high.
Cut up the chicken into 1-inch pieces and add them to the stew.
When the stew comes to a boil again, add the ravioli and cook until almost done, about five minutes. (Check packaging for best time)
Turn off the heat and let the stew cool down a bit.
Serve up the stew and pass cheese and bread at the table.