Lasagna Soup

• 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

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, pollyo original ricotta cheese, shredded italian, parmesan cheese

Taken from www.kraftrecipes.com/recipes/lasagna-soup-155246.aspx (may not work)