Ravioli Soup

Name: Ravioli Soup
Yield: makes 8 servings
Ingredients: 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 1/2 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)

December 9, 2011

At first glance, it might seem strange to see the words ravioli and soup together. But I figure if Jewish folks cut through matzo balls and Chinese folks break apart wontons, we Italians should be able to join in by throwing ravioli in our soup. Though I’d like to pretend I’m a trendsetter, I’ve really just created a twist on tortellini soup for the sake of saving fat and calories. In my grocery stores I can find lower-fat ravioli, but I can’t find lower-fat tortellini. If you do find the tortellini, feel free to return to the more traditional and make this soup with tortellini. But I’m pretty happy with it as is, and I think you will be too. 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 (I buy it at Whole Foods). The bag is slightly smaller (22 ounces instead of 25), so you’d need a bag plus a few more ravioli to make the recipe as written, but it’s worth buying.

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