Ingredients

1 T. oil

4 cloves garlic, minced

2 cans fat-free reduced-sodium chicken broth

1 can tomato sauce

1 can petite diced tomatoes, undrained

3 c. wide egg noodles, uncooked

3 T. chopped fresh basil, divide

3/4 c. Ricotta cheese

1 1/4 c. shredded Italian five cheese

3 T. grated Parmesan cheese, divided

Preparation

  1. Heat oil in large saucepan on med. heat. Add garlic; cook and stir 1 min. or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to a boil on med-high heat. Add noodles; simmer on med. heat 10 min. or until tender. Stir in 2 T. basil.
  2. Mix ricotta, 1/2 c. shredded cheese, 2 T. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.
  3. Top each serving of soup with 2 T. of the ricotta mixture. Sprinkle with shredded cheese mixture.