Lasagna Soup

Name: Lasagna Soup
Ingredients: 1 T. oil; 4 cloves garlic, minced; 2 cans fat-free reduced-sodium chicken broth; 1 can tomato sauce; 1 can petite diced tomatoes, undrained; 3 c. wide egg noodles, uncooked; 3 T. chopped fresh basil, divide; 3/4 c. Ricotta cheese; 1 1/4 c. shredded Italian five cheese; 3 T. grated Parmesan cheese, divided

10 ingredients

3 steps

Ingredients

1 T. oil
4 cloves garlic, minced
2 cans fat-free reduced-sodium chicken broth
1 can tomato sauce
1 can petite diced tomatoes, undrained
3 c. wide egg noodles, uncooked
3 T. chopped fresh basil, divide
3/4 c. Ricotta cheese
1 1/4 c. shredded Italian five cheese
3 T. grated Parmesan cheese, divided

Directions

1

1. Heat oil in large saucepan on med. heat. Add garlic; cook and stir 1 min. or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to a boil on med-high heat. Add noodles; simmer on med. heat 10 min. or until tender. Stir in 2 T. basil.
2

2. Mix ricotta, 1/2 c. shredded cheese, 2 T. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.
3

3. Top each serving of soup with 2 T. of the ricotta mixture. Sprinkle with shredded cheese mixture.