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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lasagna Soup Recipe

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This recipe for Lasagna Soup is from Hawthorn of Aurora Recipe Club , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (broken up lasagna noodles or Campanelle work too)
3 Tbsp.. chopped fresh basil, divided
3/4 cup Original Ricotta Cheese
1-1/4 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided (or mozzarella)
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
Directions:
Directions:
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.

MIX ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.

TOP each serving of soup with 2 Tbsp. of the ricotta mixture. Sprinkle with shredded cheese mixture.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 mins
Personal Notes:
Personal Notes:
Adding browned sausage gives it a great flavor too!

 

 

 

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