Lasagna Soup

By KennyB07

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

Details

Adapted from kraftrecipes.com

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.