Recipe by Cook4_6
I am posting this recipe to try later. I am always looking for great soups to make during winter months and this sounds different; but yummy!
Top Review by Kerena
Thank you so much for posting this recipe. It is definately a keeper. At first I thought the garlic quantity must be a misprint but as I love garlic decided to take a chance on it and I'm glad. The garlic taste was perfect! I did make a few changes though - I used dried rosemary (half the amount of fresh). I also added chopped frozen spinach when I added the broth as that is what I had on hand. As soon as the broth came to a boil, I added my pasta (I used estrella size/shape) and cooked it right in with the soup. It came out perfect! This makes one heck of alot of soup but I am happy to have some for leftovers as well as some to freeze for a later date. Again, thanks for posting!
- 1⁄4 cup olive oil
- 2 cups diced onions (cut into 1/2-inch cubes)
- 1⁄2 cup chopped garlic
- 1 cup celery, slices (bias-cut about 1/4 inch thick)
- 2 cups carrots, slices (half-moon-cut 1/2 inch thick)
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
- 2 tablespoons chopped fresh rosemary
- 1 gallon chicken broth
- 2 lbs cooked chicken breasts, pulled into bite-sized pieces
- 1⁄2 cup shredded asiago cheese
- 1⁄2 cup grated parmesan cheese
- 1⁄2 lb small shell pasta, cooked
- fresh spinach leaves, cut into small pieces (to taste)
- additional asiago cheese (to garnish, to taste)
Directions See How It's Made
- In large pot over medium-high heat, heat oil.
- Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
- Saute until vegetables are tender. Add rosemary and cook briefly.
- Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
- Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
- To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.