Pasta Milano Soup

To roast the garlic, preheat the oven to 400ºF. Drizzle the garlic cloves (skin on) with olive oil and roast for 30 minutes, or until browned and tender. Squeeze the garlic cloves from their skins. Discard the skins and chop the garlic.

Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes. Add flour and stir to combine. Add the wine and simmer for 1 minute. Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.

Serve immediately, garnished with fresh chopped parsley.