Ravioli Soup
- 2 (32-ounce) boxes (or the equivalent) of fat-free, lower-sodium chicken or vegetable broth (not low sodium)
- 2 medium garlic cloves, smashed with the side of a knife
- Freshly ground black pepper, to taste
- 1 (25-ounce) bag of frozen (or the equivalent) cheese ravioli (about 1 inch by 1 ½ inches; no more than 4 g of fat per 9-piece serving; I used Rosetto)
- 8 teaspoons finely chopped flat-leaf parsley leaves
- 8 teaspoons reduced-fat, grated Parmesan cheese (look for it in a plastic canister or jar, not in the refrigerated section)
Instructions:
Note that if you can find it, Rosetto also makes a whole-wheat ravioli that’s delicious and just as low in fat and calories but packs 6 grams of fiber per serving.
- Pour the broth into a large stockpot with a lid and place it over high heat. Add the garlic cloves and season the broth with pepper. Cover the pot and bring the liquid to a rolling boil. Using a mesh strainer (with a handle) or a slotted spoon, remove the garlic cloves. Add the ravioli and cook for 5 minutes, or until they are al dente.
- Divide the broth and ravioli evenly among 8 serving bowls. Sprinkle 1 teaspoon parsley and 1 teaspoon Parmesan cheese over the top of each bowl. Season with additional pepper, if desired. Serve immediately.