Lasagna Soup I
Great on a Winters night.
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 8
winter
saute
broil
soup
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 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 wit divided
- 3 tbsp. kraft grated parmesan cheese divided
- Carbohydrate 36.9283361803097 g
- Cholesterol 61.25625 mg
- Fat 11.56334525 g
- Fiber 2.68280843603015 g
- Protein 16.560330125 g
- Saturated Fat 5.6480887875 g
- Serving Size 1 1 Serving (314g)
- Sodium 1048.98625 mg
- Sugar 34.2455277442796 g
- Trans Fat 1.899586075 g
- Calories 322 calories
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.
