Lasagna Soup
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 8
- 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
Lasagna Soup: A Warm and Comforting Winter Meal
As the weather turns colder, there's nothing more comforting than a warm and hearty bowl of soup. Lasagna soup is a delicious and easy way to enjoy the flavors of lasagna without the hassle of making the full dish. It's perfect for a weeknight meal or a casual weekend lunch.
This soup is made with a base of chicken broth, tomato sauce, and diced tomatoes. Wide egg noodles are added to the soup and cooked until they are tender. Then, ricotta cheese, shredded Italian cheese, and Parmesan cheese are mixed in to create a rich and flavorful broth. The soup is topped with a sprinkling of shredded cheese and fresh basil.
Lasagna soup is a versatile dish that can be customized to your liking. For a spicier soup, add a pinch of red pepper flakes. For a creamier soup, add a splash of milk or cream. And if you're looking for a healthier option, use whole-wheat noodles and low-fat cheese.
No matter how you make it, lasagna soup is sure to be a hit with your family and friends. So next time you're looking for a warm and comforting meal, give this soup a try. You won't be disappointed!
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.
