A soup version of Pasta Milano, the popular pasta dish at Romano's Macaroni Grill.
: The Daring Gourmet, www.daringgourmet.com
Recipe type: Pasta, Italian
Serves: 4
Ingredients
3 tablespoons 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 tablespoons all-purpose flour
¼ cup white wine
2 cups grilled chicken breast, diced
½ cup sun-dried tomatoes in oil, chopped
2 cups chicken broth
3 cups whole milk
3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)
2 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese
½ cup heavy cream
2 cups cooked bow-tie pasta, cooked according to package directions
Salt and pepper to taste
Fresh chopped parsley 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.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/pasta-milano-soup/