1 cup olive oil
2 cloves garlic, minced
6 large tomatoes, seeded and chopped
1/4 cup finely chopped fresh mushrooms
1/4 cup chopped red onion
1 (8 ounce) can tomato paste
3 cups vegetable broth
1 (15 ounce) can whole kernel corn, drained
3 quarts chicken broth
1 (16 ounce) package arugula, rinsed and stemmed
1 1/2 tablespoons olive oil
1 (8 ounce) can tomato juice
1 tablespoon dried minced onion
1/2 teaspoon salt, or to taste
1 1/2 teaspoons dried oregano
1/4 teaspoon dried basil
Heat oil in a large heavy skillet over medium heat. Stir in garlic and garlic. Cook about 1 minute, stirring occasionally.
Stir tomatoes into cream cheese mixture. Stir in mushrooms, red onion and tomato paste. Stir in broth, corn and chicken. Reduce heat to medium, cover and simmer for 1 hour.
Return sauce to the skillet with the tomatoes and chilies. Mix well and cook about 5 minutes, stirring occasionally.
Return sauce to skillet with the tomato sauce.
Simmer 1 hour more. Stirring occasionally, heat oil in medium skillet over medium heat, until almost boiling. Stirring constantly, stir in tomato sauce and tomato paste. Return to the pan, simmer for about 1 minute, stirring occasionally.
Return sauce to skillet with the tomato mixture. Reduce heat to low and cook about 10 minutes, stirring occasionally. In a small bowl, mix olive oil with tomato juice, seasoning packet, vegetable broth, bread crumbs, oregano and basil. Return to the pan with meat mixture. Cover, and simmer for about 30 minutes.