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
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.