Lasagna Soup
25 Min(s)
15 Min(s) Prep
10 Min(s) Cook
It has everything they enjoy in your favorite baked lasagna— tomatoes, pasta, melty cheese. Except it's actually a quick and easy weeknight Lasagna Soup!
What You Need
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8 servings
Original recipe yields 8 servings
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
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
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.
2
Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.
3
Top each serving of soup with 2 Tbsp. of the ricotta mixture. Sprinkle with shredded cheese mixture.
Kitchen Tips
Tip 1
Substitute
Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
Nutrition
Calories
210
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 730mg
32%
Total Carbohydrates 18g
7%
Dietary Fibers 2g
7%
Sugars 5g
10%
Protein 12g
24%
Vitamin A
15%
Vitamin C
20%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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