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