Lasagna Soup
Heat oil in a saucepan on medium heat. Add garlic; cook 1 minute or until fragrant. Add broth, tomato sauce, and diced tomatoes; stir. Bring to a boil on medium-high heat. Add noodles; simmer 10 minutes or until tender. Stir in 2 tablespoons of basil. Mix ricotta, 1/2 cup shredded cheese, 2 tablespoons of Parmesan, and remaining basil until blended. Combine remaining shredded cheese and Parmesan. Top each serving of soup with 2 tablespoons of the ricotta mixture. Sprinkle with shredded cheese mixture.
Heat oil in a saucepan on medium heat. Add garlic; cook 1 minute or until fragrant. Add broth, tomato sauce, and diced tomatoes; stir. Bring to a boil on medium-high heat. Add noodles; simmer 10 minutes or until tender. Stir in 2 tablespoons of basil. Mix ricotta, 1/2 cup shredded cheese, 2 tablespoons of Parmesan, and remaining basil until blended. Combine remaining shredded cheese and Parmesan. Top each serving of soup with 2 tablespoons of the ricotta mixture. Sprinkle with shredded cheese mixture.
- 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 wit divided
- 3 tbsp. kraft grated parmesan cheese divided
- Carbohydrate 36.9283361803097 g
- Cholesterol 61.25625 mg
- Fat 11.56334525 g
- Fiber 2.68280843603015 g
- Protein 16.560330125 g
- Saturated Fat 5.6480887875 g
- Serving Size 1 1 Serving (314g)
- Sodium 1048.98625 mg
- Sugar 34.2455277442796 g
- Trans Fat 1.899586075 g
- Calories 322 calories
Step-by-step
- 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.
Ingredient labels list measurements, but they conceal how starches behave under prolonged heat. Boiling pasta directly in a tomato-and-broth base releases surface starches rapidly, which thickens the liquid past the point of pourability if the heat remains too high. Regulate the burner to a gentle simmer once bubbles form, maintaining a medium heat setting that cooks the wide egg noodles in roughly 10 minutes without scorching the bottom of the saucepan.
Another frequent error occurs during the dairy integration phase. Adding the ricotta mixture directly into the hot simmering pot causes the cheese to break and separate into an oily film. Keep the dairy element as a dollop served directly onto individual bowls just before eating, allowing residual heat from the broth to soften the cheese without altering the emulsion.
Adapting this formulation for different nutritional needs requires straightforward swaps. Gluten-free egg noodles or chickpea-based pasta substitutes work well in the broth base, though alternative grains typically require shorter simmer times to prevent disintegration. Plant-based ricotta and dairy-free shredded mozzarella alternatives blend cleanly into the topping mixture using the exact same volume ratios.
