Lasagna Soup

10 ingredients
15 steps

Ingredients

  • 1 Tbsp. oil
  • 4 cloves garlic, minced
  • 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
  • 1 can (15 oz.) tomato sauce
  • 1 can (14.5 oz.) petite diced tomatoes, undrained
  • 3 cups wide egg noodles, uncooked
  • 3 Tbsp. chopped fresh basil, divided
  • 3/4 cup POLLY-O Original Ricotta Cheese
  • 1-1/4 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
  • 3 Tbsp. KRAFT Grated Parmesan Cheese, divided

Directions

  1. 1
    Heat oil in large saucepan on medium heat.
  2. 2
    Add garlic; cook and stir 1 min.
  3. 3
    or until fragrant.
  4. 4
    Add broth, tomato sauce and diced tomatoes; stir.
  5. 5
    Bring to boil on medium-high heat.
  6. 6
    Add noodles; simmer on medium heat 10 min.
  7. 7
    or until tender.
  8. 8
    Stir in 2 Tbsp.
  9. 9
    basil.
  10. 10
    Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp.
  11. 11
    Parmesan and remaining basil until blended.
  12. 12
    Combine remaining shredded cheese and Parmesan.
  13. 13
    Top each serving of soup with 2 Tbsp.
  14. 14
    of the ricotta mixture.
  15. 15
    Sprinkle with shredded cheese mixture.

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