Sunday, January 26, 2014

Lasagna Soup




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

 MIX ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.

 TOP each serving of soup with 2 Tbsp. of the ricotta mixture. Sprinkle with shredded cheese mixture.


 time prep: 15 min
 total: 25 min
 servings total: 8 servings, about 1 cup each


 This recipe came from the Quilting Board I'm on, but originally from Kraft, the picture from For the Love of Cooking.net.

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