Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots (about 2 large)
  • 3 cloves garlic (finely minced)
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
  • 8 cups milk
  • 1/4 cup flour
  • 2 to 3 cups cooked (shredded or chopped chicken)
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Chopped fresh tomatoes

Instruction

  • In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
  • Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
  • Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
  • Whisk or blend together the milk and flour.
  • Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
  • For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
  • Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.