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Main dishes

Lasagna Soup

Lasagna Soup recipe
photo by:kraft
Here's everything they enjoy in your favorite baked lasagna— tomatoes, pasta and melty cheese—in a quick and easy weeknight soup.
time
prep:
15 min
total:
25 min
servings
total:
8 servings, about 1 cup each

What You Need

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

Make It

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.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
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