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.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
nutrition information
Step 3
Each (6 to 7 ravioli plus 1 scant cup broth) serving has:
Step 4
Calories: 183
Step 5
Protein: 11g
Step 6
Carbohydrates: 27g
Step 7
Fat: 3g
Step 8
Saturated fat: 1g
Step 9
Cholesterol: 13mg
Step 10
Fiber: 1g
Step 11
Sodium: 887mg
