Layered Lasagna Soup

1 tablespoon oil
4 cloves garlic, minced
2 (14½-ounce) cans fat-free reduced-sodium chicken broth
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can petite diced tomatoes, undrained
3 cups mini lasagna or wide egg noodles, uncooked
3 tablespoons chopped fresh basil, divided
¾ cup ricotta cheese
1¼ cups shredded Italian five cheese blend, divided
3 tablespoons grated Parmesan cheese, divide
 

 Heat oil in large saucepan on medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to a boil over medium-high heat. Add noodles; simmer over medium heat 10 minutes or until tender. Stir in 2 tablespoons basil. Mix ricotta, ½ cup shredded cheese, 2 tablespoons 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. 8 servings: 210 calories (kraftrecipes.com) I always use nonstick spray in place of butter or oil for frying/sauteeing. I added 1 pound lean ground beef, browned with chopped onion to taste to the recipe. Since the pasta cooked in the soup, the soup became very thick. I added more chicken bouillon and a can of crushed tomatoes (you could use tomato sauce or tomato juice to thin it as well) until it reached the consistency I wanted. I also always add oregano as well as basil to things like lasagna and spaghetti. If you think it needs more of those flavors, add in small amounts until it reaches the intensity you want. Italian seasoning is essentially basil and oregano, so you could use that as well. apc