Lasagna Soup

• 1 Tbsp. oil
• 4 cloves garlic, minced
• 1 can (28 fl oz/796 mL) 25%-less-sodium chicken broth
• 1 can (398 mL) tomato sauce
• 1 can (398 mL) petite diced tomatoes, undrained
• 3 cups wide egg noodles, uncooked
• 3 Tbsp. chopped fresh basil, divided
• 3/4 cup ricotta cheese
• 1-1/4 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
• 3 Tbsp. Kraft 100% Parmesan Grated Cheese, divided

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

oil, garlic, chicken broth, tomato sauce, tomatoes, wide egg noodles, fresh basil, ricotta cheese, barrel, cheese

Taken from www.kraftrecipes.com/recipes/lasagna-soup-155024.aspx (may not work)