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Ingredients25 m servings 348
Original recipe yields 4 servings
- Heat the broth in a 12-inch skillet over medium-high heat to a boil. Break the noodles into pieces and add to the broth. Reduce the heat to low. Cook for 3 minutes or until the noodles are tender.
- Stir the soup, tomatoes and spinach in the skillet. Cook for 5 minutes or until the mixture is hot and bubbling.
- Remove the skillet from the heat. Spoon the ricotta cheese on top and sprinkle with the mozzarella cheese.
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- Recipe Tips:
- Tip: You can try using 4 ounces mozzarella cut into very thin slices instead of the shredded mozzarella.
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Per Serving: 348 calories; 10.4 45.6 16.8 24 1548 Full nutrition
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