Angel Hair Soup

• 1/4 cup KRAFT Zesty Italian Dressing
• 1 can (28 oz.) diced tomatoes, undrained
• 1 small onion, chopped
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 1/2 cup oil
• 3/4 lb. angel hair pasta, uncooked
• 1 qt. (4 cups) water
• 1 cup KRAFT Shredded Cheddar Cheese
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Blend dressing, tomatoes and onions in blender until smooth.
2. Pour into stockpot.
3. Bring to boil on medium-high heat.
4. Stir in broth.
5. Simmer on medium-low heat 15 min., stirring occasionally.
6. Meanwhile, heat oil in large saucepan on medium heat.
7. Add pasta; cook 1 min.
8. or until golden brown, stirring constantly.
9. Drain.
10. Add pasta and water to tomato mixture in stockpot; cook on medium-high heat 10 min.
11. or until pasta is tender and about 1/3 of the broth is absorbed.
12. (The pasta should still be somewhat soupy.)
13. Sprinkle with cheese.
14. Top each serving with about 1 tsp.
15. sour cream; swirl lightly with spoon.

italian dressing, tomatoes, onion, chicken broth, oil, angel hair pasta, water, cheddar cheese, s

Taken from www.kraftrecipes.com/recipes/angel-hair-soup-66259.aspx (may not work)