Macaroni Grill Pasta Milano Soup Recipe

Macaroni Grill offers some of the most delicious Italian dishes I’ve eaten. Their pasta dishes are always packed with flavor and Italian spices, and their soups are unique and hearty. One of their dishes, the Pasta Milano Soup is a rich, flavorful mix between a pasta and a soup, and now, you can make it for your family right in your own kitchen.

I enjoy this dish because of its versatility. I usually have the ingredients in my pantry, and I can substitute ingredients, such as tomatoes: I use sun-dried tomatoes, a can of crushed tomatoes, or fresh cherry tomatoes. I love the creaminess and the texture of this dish, and it can be served as pasta or as a soup, with just a little extra creamy liquid. The kids enjoy it, especially if it’s garnished with a generous portion of Parmesan cheese, and I grow my own basil, to this is a winner for us.

This dish can be prepared as a vegetarian option by omitting the chicken, and in that case, we would recommend adding more mushrooms, peas, or tomatoes for texture variation. You could also use any small kinds of pasta you have on hand, such as penne or macaroni.

Macaroni Grill Pasta Milano Soup

Prep Time5 mins
Cook Time20 mins
Servings: 4
Calories: 623kcal

Equipment

  • Dutch Oven

Ingredients

  • 2 tbsp butter
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 (16 oz) jars Alfredo sauce
  • 1 cup whole milk
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • 2 cups boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 (4 oz) cans sliced mushrooms, drained
  • 1/2 cup sliced cherry tomatoes
  • 2 tbsp chopped fresh parsley
  • 1 package cooked bow-tie pasta
  • salt and pepper to taste

Instructions

  • Cook the pasta according to the package directions.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken, and cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
  • Melt the butter in a Dutch oven or stockpot 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.
  • Next, add the broth, Alfredo sauce, milk, and heavy cream (if using) and stir to combine. Increase the heat and bring it to a boil, stirring regularly, until the sauce thickens slightly.
  • Add the grilled chicken, tomatoes, and mushrooms to the pot. Stir to combine, and return to a boil. Reduce the heat to medium-low and simmer with a lid on for 15 minutes, stirring occasionally.
  • Finally, add the parsley and cooked bow-tie pasta. Stir to combine and simmer for another 2 minutes. Add salt and pepper to taste, and serve hot.

Notes

  • If you want your Pasta Milano to have more of a creamy, soupy consistency, simply add more half and half or milk. 
  • For a vegetarian option, omit the chicken pieces. 

If you’re looking for more Italian dish inspiration, check out our Copycat Olive Garden Pasta y Fagioli recipe that you can also make from home.

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