Pasta Milano Soup
Servings 4 people
Ingredients
- 3 tbs butter
- 1 yellow onion diced
- 5 cloves garlic drizzled with olive oil and roasted, skin on, for 30 minutes, or until tender, in the oven preheated to 400 F. Mince the roasted garlic.
- 8 oz button mushrooms sliced
- 2 tbs all-purpose flour
- 1/4 cup white wine
- 2 cups grilled chicken breast diced
- 1/2 cup sun-dried tomatoes in oil chopped
- cups chicken broth
- 3 cups whole milk
- 3 cubes chicken bouillon or vegetable, (or 3 tsp granules)
- 2 tbs parsley fresh, chopped
- 1/2 cup Parmesan cheese grated
- 1/2 cup heavy cream
- 2 cups bow-tie pasta cooked according to package directions
- salt and pepper
- parsley fresh chopped, for garnishing
Instructions
- Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.
- Add flour and stir to combine. Add the wine and simmer for 1 minute.
- Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
- Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Notes
Pasta Milano Soup
A soup version of Pasta Milano, the popular pasta dish at Romano's Macaroni Grill.Alternatively, instead of soup, you can add more flour to thicken it into a sauce and serve it over pasta.