Pasta Milano Soup
A soup version of Pasta Milano, the popular pasta dish at Romano's Macaroni Grill.
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
- 1/4 cup white wine
- 2 cups grilled chicken breast , diced
- 1/2 cup sun-dried tomatoes in oil , chopped
- 2 cups chicken broth
- 3 cups whole milk
- 3 teaspoons chicken broth base
- 2 tablespoons fresh parsley , chopped
- 1/2 cup grated Parmesan cheese
- 1/2 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 broth base. 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 parsley.
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