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Pasta Milano Soup
Pasta Milano Soup

Pasta Milano Soup
Pasta Milano Soup
Source
Ingredients:
1
Servings
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 240
    ml
     diced carrots
  • 240
    ml
     diced celery
  • 240
    ml
     diced mushrooms
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 0.25
    tsp
     red pepper flakes
  • 960
    ml
     chicken broth
  • 120
    ml
     heavy cream
  • 240
    ml
     uncooked farfalle (bow-tie) pasta
  • 240
    ml
     cooked, diced chicken
  • 60
    ml
     grated parmesan cheese
  • 1
    item
     salt and pepper to taste
Pasta Milano Soup
Instructions:
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the diced onion, minced garlic, diced carrots, diced celery, and diced mushrooms. Stir in the dried basil, dried oregano, and red pepper flakes.
  3. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
  4. Add Broth and Cream: Stir in the chicken broth and heavy cream. Bring the mixture to a simmer.
  5. Add Pasta and Chicken: Add the uncooked farfalle pasta and cooked, diced chicken to the pot.
  6. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  7. Continue to simmer the soup, stirring occasionally, until the pasta is tender, about 8-10 minutes.
  8. Ladle the hot soup into bowls and serve immediately. Optionally, garnish with additional Parmesan cheese or fresh herbs.
  9. Enjoy your delicious and comforting Pasta Milano Soup!
  10. Add the onion, garlic, carrots, celery, mushrooms, basil, oregano, and red pepper flakes. Cook until vegetables are softened, about 8-10 minutes.
  11. Stir in the chicken broth, cream, farfalle pasta, chicken, Parmesan cheese, and salt and pepper to taste.
  12. Bring the soup to a simmer and cook until the pasta is tender, about 8-10 minutes.
  13. Serve hot and enjoy!
  • 1
    tbsp
     olive oil
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 240
    ml
     diced carrots
  • 240
    ml
     diced celery
  • 240
    ml
     diced mushrooms
  • 1
    tsp
     dried basil
  • 1
    tsp
     dried oregano
  • 0.25
    tsp
     red pepper flakes
  • 960
    ml
     chicken broth
  • 120
    ml
     heavy cream
  • 240
    ml
     uncooked farfalle (bow-tie) pasta
  • 240
    ml
     cooked, diced chicken
  • 60
    ml
     grated parmesan cheese
  • 1
    item
     salt and pepper to taste
1
Servings
0

In a large pot or Dutch oven, heat the olive oil over medium heat.

Add the diced onion, minced garlic, diced carrots, diced celery, and diced mushrooms. Stir in the dried basil, dried oregano, and red pepper flakes.

Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.

Add Broth and Cream: Stir in the chicken broth and heavy cream. Bring the mixture to a simmer.

Add Pasta and Chicken: Add the uncooked farfalle pasta and cooked, diced chicken to the pot.

Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Continue to simmer the soup, stirring occasionally, until the pasta is tender, about 8-10 minutes.

Ladle the hot soup into bowls and serve immediately. Optionally, garnish with additional Parmesan cheese or fresh herbs.

Enjoy your delicious and comforting Pasta Milano Soup!

Add the onion, garlic, carrots, celery, mushrooms, basil, oregano, and red pepper flakes. Cook until vegetables are softened, about 8-10 minutes.

Stir in the chicken broth, cream, farfalle pasta, chicken, Parmesan cheese, and salt and pepper to taste.

Bring the soup to a simmer and cook until the pasta is tender, about 8-10 minutes.

Serve hot and enjoy!

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