Pasta Milano Soup

18 ingredients
4 steps

Ingredients

  • 5 cloves Garlic, Skin Left On (see Preparation Instructions)
  • Olive Oil
  • 3 Tablespoons Butter
  • 1 Yellow Onion, Diced
  • 8 ounces, weight Button Mushrooms, Sliced
  • 2 Tablespoons All-purpose Flour
  • 1/4 cups White Wine
  • 2 cups Grilled Chicken Breast, Diced
  • 1/2 cups Sun-dried Tomatoes (packed In Oil), Chopped
  • 2 cups Chicken Broth
  • 3 cups Whole Milk
  • 3 cubes Chicken Or Vegetable Bouillon (or 3 Teaspoons Bouillon Granules)
  • 2 Tablespoons Fresh Parsley, Chopped
  • 1/2 cups Grated Parmesan Cheese
  • 1/2 cups Heavy Cream
  • 2 cups Cooked Bow-tie Pasta, Cooked According To Package Directions
  • Salt And Pepper, to taste
  • Fresh Chopped Parsley For Garnishing

Directions

  1. 1
    To roast the garlic, preheat the oven to 400°F. Drizzle the garlic cloves (skin on) with olive oil and roast for 30 minutes, or until browned and tender. Squeeze the garlic cloves from their skins. Discard the skins and chop the garlic.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Serve immediately, garnished with fresh chopped parsley.

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