Ravioli Soup

2 tbs EVOO
2 clove garlic
4 boneless skinless chicken thighs
1 cup diced onion
1/2 large diced pepper your color choice
Can of tomato sauce 29 oz size
14.5 oz diced tomatos with italian seasonings
14.5 oz low sodium chicken broth
1 chicken bouliin cube
Water
Hot and Spicy v-8 juice
2 tbs italian seasonings
1 tbs dried parsley
1 bay leaf
1 bag Market Basket New England Veg Medley (Green beans, yellow beans and carrots)
1 13 oz bag Mama Rosie's Reg Cheese Ravioli
Part Skim moz cheese (optional, calculated with)

This makes a great left over meal as well, if you add the ravioli once cooked can also work great in the crock pot.

cook garlic in evoo in bottom of dutch oven, add chicken in the garlic oil mix, cook til done
Remove chicken when cooked and cut into soup desired pieces (or shred if cool enough).
Add onions and peppers to garlic
add
tomato sauce
diced toms
chicken stock and cube,
V8 juice,
rinse tomato sauce can with water and add to soup
add chicken back to pot add spices and bring to boil
Add vegetable mix (green and yellow beans and carrots) back to boil and add ravioli.
Once ravioli are done, serve and sprinkle with cheese.

Serving Size: 20 cups of dinner