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Lasagna Soup

1 Tbsp. oil
4 cloves garlic, minced
1 can (28 fl oz/796 mL) 25%-less-sodium chicken broth
1 can (398 mL) tomato sauce
1 can (398 mL) petite diced tomatoes, undrained
3 cups wide egg noodles, uncooked
3 Tbsp. chopped fresh basil, divided
3/4 cup ricotta cheese
1-1/4 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
3 Tbsp. Kraft 100% Parmesan Grated 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.

Source: www.kraftrecipes.com