Maggiano'S Little Italy Chicken Asiago Soup (Copycat)

• 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)

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.

olive oil, onions, garlic, celery, carrots, salt, fresh ground black pepper, fresh rosemary, chicken broth, chicken breasts, asiago cheese, parmesan cheese, shell pasta, fresh spinach leaves, cheese

Taken from www.food.com/recipe/maggianos-little-italy-chicken-asiago-soup-copycat-207907 (may not work)