Lasagna Soup

Ingredients

• 15 oz tomato sauce canned
• 14.5 oz canned tomatoes diced undrained canned
• 28 oz chicken broth fat-free reduced-sodium canned
• 3 Tbsp basil fresh divided chopped
• 4 cloves garlic minced
• 1.3 cups italian* five cheese shredded with a touch of philadelphia, divided kraft
• 1 Tbsp oil 
• 3 Tbsp parmesan cheese divided grated kraft
• 0.8 cup polly-o original ricotta cheese 
• 3 cups wide egg noodles uncooked

Equipment

• sauce pan

Directions

1. Heat oil in large saucepan on medium heat.
2. Add garlic; cook and stir 1 min. or until fragrant.
3. Add broth, tomato sauce and diced tomatoes; stir. Bring to boil on medium-high heat.
4. Add noodles; simmer on medium heat 10 min. or until tender. Stir in 2 Tbsp. basil.
5. Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended.
6. Combine remaining shredded cheese and Parmesan.
7. Top each serving of soup with 2 Tbsp. of the ricotta mixture.
8. Sprinkle with shredded cheese mixture.