Maggiano's Little Italy Chicken Asiago Soup (Copycat)

READY IN: 40mins
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!

Ingredients Nutrition

Directions

  1. In large pot over medium-high heat, heat oil.
  2. Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper.
  3. Saute until vegetables are tender. Add rosemary and cook briefly.
  4. Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes.
  5. Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator.
  6. To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.

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