Lasagna Soup
1 tablespoon oil
4 cloves garlic, minced
2 cans (14.5 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 tablespoons chopped fresh basil, divided
¾ cup ricotta cheese
1 ¼ cups shredded Italian Five Cheese with philadelphia (or mozzarella with philadelphia)
3 tablespoons grated parmesan
Heat oil in a large saucepan on medium heat; add garlic, cook and stir one minute. Add broth, tomato sauce, and diced tomatoes. Stir and bring to boil on medium-high heat. Add noodles; simmer on medium heat 10 minutes. Stir in 2 tablespoons basil. Mix ricotta, ½ cup shredded cheese, 2 tablespoons parmesan and remaining basil until blended. Combine remaining shredded cheese and parmesan. Top each serving of soup with 2 tablespoons of the ricotta mixture and sprinkle with shredded cheese mixture.
