Maggiano's Little Italy Chicken Asiago Soup (copycat)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.