Some days the grocery store hates me.

I planned ahead and did my shopping for four dinners at once this week, planning to make some gooey spinach and cheese stuffed shells the first night. But then I got home and realized I hadn't bought shells. Or sauce....or cheese. I stomped around for a minute, pouting, until I realized I had three other perfectly good options; Hubby opted for this one, a super easy and filling pasta based soup I dressed up just a bit. I wanted to use refrigerated tortellini, but there was a reduced fat ravioli option, so that won out.

I also intended on making Pepper Garlic Flatbread to go with it, but the dough somehow didn't make it from the grocery conveyor belt to my house. I have a feeling the woman in line behind me now has no idea what she's going to do with refrigerated Pillsbury pizza dough. Some days the grocery store hates me, what can I say.

I didn't get any, but the hubby swears it was also delicious as lunch leftovers. Double score.

Cheese Ravioli Soup
1 package fresh light 4 cheese ravioli or similar (tortellini, etc.)
1 garlic clove, minced
1 tsp butter
4 cups chicken broth or stock
1/4 cup chopped basil, plus extra for garnish
2 roma tomatoes, chopped
Asiago or parmesan to top
Fresh ground pepper to top (optional)

Cook pasta according to package directions, drain and keep warm. In large soup pot, saute garlic in butter about 30 seconds. Add chicken broth and tomato and bring to a boil. Add pasta, then remove from heat and stir in basil. Top with 1 tbsp cheese, pepper and fresh basil.

235/4 servings
313/3 servings
470/2 servings