Pasta Milano Soup
Prep time
Cook time
Total time
A soup version of Pasta Milano, the popular pasta dish at Romano's Macaroni Grill.
Recipe type: Pasta, Italian
Serves: 4
  • 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
  1. 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.
  2. Add flour and stir to combine. Add the wine and simmer for 1 minute.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with fresh chopped parsley.
Recipe by The Daring Gourmet at