When shopping at Trader Joe's a few weeks ago I stumbled upon dried mini ravioli. It was right next to the tortellini and I had to grab it. I hopped on pinterest and found this recipe and then adapted it.
1 32 oz box roasted red pepper and tomato soup (from Aldi)
1 32 oz of light and fit chicken broth
1 can (12 oz?) of fat free evaporated milk
1/2 bag of mini ravioli (or as many as you like in your soup)
1 bunch of fresh parsley
2 c shredded colby jack cheese
Combine soup and broth until boiling, then add ravioli. Lower to simmer and allow to cook ravioli until soft. Add milk and cheese, stir to combine. Allow cheese to melt (this thickens the soup) and then add parsley.