Lasagna Soup
01-25-2014, 10:31 AM
#1
Super Member
Thread Starter
Join Date: Aug 2010
Location: Northern California, Sonoma Co.
Posts: 2,814
Lasagna Soup
I got this from Kraft recipes; I'm on an email list and get stuff from them frequently 
Lasagna Soup
time prep: 15 min
total: 25 min
servings total: 8 servings, about 1 cup each
what you need
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
make it
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.
Kraft kitchens tips:
SUBSTITUTE
Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
nutritional info per serving:
Calories 210 Total fat 10 g Saturated fat 5 g
Cholesterol 40 mg Sodium 730 mg Carbohydrate 18 g
Dietary fiber 2 g Sugars 5 g Protein 12 g
Vitamin A 15 %DV Vitamin C 20 %DV Calcium 25 %DV
Iron 8 %DV
Lasagna Soup
time prep: 15 min
total: 25 min
servings total: 8 servings, about 1 cup each
what you need
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
make it
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.
Kraft kitchens tips:
SUBSTITUTE
Prepare using KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA.
nutritional info per serving:
Calories 210 Total fat 10 g Saturated fat 5 g
Cholesterol 40 mg Sodium 730 mg Carbohydrate 18 g
Dietary fiber 2 g Sugars 5 g Protein 12 g
Vitamin A 15 %DV Vitamin C 20 %DV Calcium 25 %DV
Iron 8 %DV
01-26-2014, 05:58 AM
#4
Super Member
Join Date: Nov 2013
Location: Green Valley AZ
Posts: 2,574
It does look good :-) my family also prefers some meat for dinner. I would add cooked shredded or chopped chicken breast the last couple of minutes. Or even cooked and sliced Italian sausage would be good too, or a combination of both.
01-26-2014, 03:42 PM
#5
Super Member
Thread Starter
Join Date: Aug 2010
Location: Northern California, Sonoma Co.
Posts: 2,814
I added meat to mine, although the original recipe didn't call for it. I used sausage, and it was good. It really did have a lasagna like taste to it, although upon reheating, it wasn't really soup anymore, it stayed thick – but still good!
Thread
Thread Starter
Forum
Replies
Last Post
