5/5
(1 Votes)
Ingredients
- 2 Tbsp. oil
- 8 cloves garlic, minced
- 2 cans (32 oz. each) chicken broth
- 1 can (28 oz.) tomato sauce
- 1 can (28 oz.) petite diced tomatoes, undrained
- 1 bag wide egg noodles, uncooked
- 6 Tbsp. chopped fresh basil, divided
- 3/4 cups Ricotta Cheese
- 1 1/4 cups Shredded Italian* Five Cheese
- 6 Tbsp. Grated Parmesan Cheese, divided
- 1 lb ground beef or italian sausage, cooked and drainied
- 2 Tsp Kosher Salt
- 3 cups water
Preparation
Step 1
Fry and crumble meat in kettle. Remove, drain then HEAT vegetable oil on medium heat. Add garlic; cook and stir 1 min. or until fragrant. Add water, broth, tomato sauce and diced tomatoes and salt; stir. Bring to boil on medium-high heat. Add noodles and meat; simmer on medium heat 10 min. or until tender. Stir in 2 Tbsp. basil.
MIX ricotta, 1/4 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.