Copycat Macaroni Grill™ Pasta Milano Soup

More About This Recipe

• Pasta Milano fans: This is for you!
  
  I was on a date with my future husband at a popular Italian restaurant and the first dish I tried there was Pasta Milano. After devouring their crusty rosemary rolls, I dove into their classic pasta dish. It was so yummy that I tried to identify the various ingredients and flavors so that I could recreate it at home. Which I did. And it's been a big hit ever since wherever I've served it!
  
  But today I'm sharing a simplified version of it. What's more, I'm sharing an all-original twist on this popular pasta dish. Instead of serving it up on a plate, this Pasta Milano is transformed into a luscious soup that will have your taste buds doing somersaults!
  
  Incredibly creamy, packed with grilled chicken, bow-tie pasta, fire-roasted tomatoes, sun-dried tomatoes and mushrooms, this cozy soup will satisfy your grumbling tummy and leave it with a smile. Best of all, it's super-duper-ooper easy! Prep time is like, nothing – and cooking time is minimal.
  
  The batch you see in the pictures was devoured by that husband of mine. What he didn't finish off for dinner that night he took to work with him the next day. He gives it two thumbs up (three if he had them, he says) and I'm sure you will, too!
  
  Get started by gathering up your ingredients. Again, this recipe involves very little prep work.
  
  Dice the onion and mince the garlic.
  
  Cut the grilled chicken strips in half, if necessary, for bite-sized pieces.
  
  Melt the butter in a Dutch oven or stock pot over medium-high heat, and cook the onions and garlic for about 5 minutes until soft and translucent.
  
  Add the flour and stir to combine.
  
  Add the broth, Alfredo sauce, milk, and heavy cream (optional for extra creaminess) and stir to combine. Increase the heat and bring it to a boil, stirring regularly, until the sauce has slightly thickened.
  
  Chop up the sun-dried tomatoes.
  
  Add the grilled chicken, sun-dried tomatoes, fire-roasted tomatoes, and mushrooms. Stir to combine. Return to a boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes, stirring occasionally.
  
  We're going to add some fresh parsley to this soup, too. Fresh parsley will not only will give it an awesome flavor, it also adds some beautiful color to this soup.
  
  Add the parsley and cooked bow tie pasta. Stir to combine and simmer for another two minutes. Add salt and pepper to taste.
  
  That's it! You're done!
  
  After less than 5 minutes of prep time and just 20 minutes of cooking time, you have this amazing soup that is pure gorgeousness and total deliciousness.
  
  Enjoy!
  
  Kimberly blogs at The Daring Gourmet, where she cooks up both naughty and healthy recipes. Pay her a visit for more delicious eats.