Pasta Milano Soup Recipe

Name: Pasta Milano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
To roast the garlic, preheat the oven to 400u00b0F. 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
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
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
Serve immediately, garnished with fresh chopped parsley.

1372

kcal

Calories

Fat

112

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 cloves Garlic, Skin Left On (see Preparation Instructions), Olive Oil, 3 Tablespoons Butter, 1 Yellow Onion, Diced, and more.

Yes, Pasta Milano Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Milano Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions