Pasta Milano Soup


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced mushrooms
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup uncooked farfalle (bow-tie) pasta
  • 1 cup cooked, diced chicken
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste


  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the onion, garlic, carrots, celery, mushrooms, basil, oregano, and red pepper flakes. Cook until vegetables are softened, about 8-10 minutes.
  3. Stir in the chicken broth, cream, farfalle pasta, chicken, Parmesan cheese, and salt and pepper to taste.
  4. Bring the soup to a simmer and cook until the pasta is tender, about 8-10 minutes.
  5. Serve hot and enjoy!

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