Lasagne Soup

There is nothing like a hot bowl of soup after walking the dog on a cold day.  The sole reason why this recipe calls for Kraft cheese is because it was one in one of my weekly recipe e-mails.

Ingredients:

• 1 Tbsp. oil
• 4 cloves garlic, minced
• 1 (28 fl oz/796 ml) can chicken broth
• 1 (398 ml) can tomato sauce
• 1 (398 ml) can diced tomatoes, undrained
• 3 cups wide egg noodles, uncooked
• 3 chopped Tbsp. fresh basil, divided
• 3/4 cup ricotta cheese
• 1-1/4 cups Kraft 4 Cheese Italiano Shredded Cheese, divided
• 3 Tbsp. Kraft 100% Parmesan Grated Cheese, divided

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, and 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.