Pasta Milano Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
643 kcal
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Course
Main Course
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Cuisine
Italian
Pasta Milano Soup
Description
This soup begins by sautéing onions and roasted garlic in butter, then adding mushrooms until tender. A roux is created with flour, which thickens the mixture after adding white wine. Diced grilled chicken and chopped sun-dried tomatoes provide protein and acidity. The broth base combines chicken broth and whole milk along with chicken bouillon for depth. Fresh parsley, grated Parmesan, and heavy cream enrich the soup, resulting in a smooth, creamy texture with flavorful layers.
Cooked bow-tie pasta is stirred in near the end to ensure it remains tender without getting mushy. Salt and pepper are added to taste. The dish is served garnished with additional parsley for freshness and color. This soup is filling and flavorful, suitable for a comforting lunch or dinner with a focus on balanced textures and savory components.
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 chicken breast diced, grilled
- 1/2 cup sun-dried tomatoes chopped, in oil
- 2 cups chicken broth
- 3 cups milk whole
- 1 tablespoon chicken bouillon base
- 2 tablespoons parsley chopped, fresh
- 1/2 cup Parmesan Cheese grated
- 1/2 cup heavy cream
- 2 cups bow-tie pasta cooked according to package directions, cooked
- salt to taste
- black pepper to taste
- 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 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 41g | 82% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 149mg | 50% |
| Sodium | 793mg | 33% |
| Potassium | 1112mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 21mg | 23% |
| Calcium | 405mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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