- Make the Roux:
- Melt butter in a large saucepan over medium heat. Sprinkle in flour, whisking to create a roux.
- Cook, stirring continuously, for 2-3 minutes until golden. Continue whisking while pouring in milk and heavy cream.
- Cook for another 5-10 minutes until the mixture thickens. Remove from heat and set aside.
- Cook the Vegetables:
- In a large stock pot or Dutch oven, heat olive oil over medium-high heat.
- Sauté onion, carrot, and celery for 8-10 minutes until softened. Season with salt and pepper.
- Add garlic and cook for another 1-2 minutes until fragrant. Add parsley, Italian seasoning, and red pepper flakes.
- Add Liquid and Pasta:
- Pour in white wine and cook for 2 minutes, scraping up browned bits from the bottom of the pan.
- Add bay leaves, chicken broth, shredded chicken, and ditalini. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Combine and Serve:
- Add the thickened roux to the soup and cook for 5 minutes until warmed through and pasta is al dente.
- Stir in parmesan cheese until melted. Serve hot, topped with fresh parsley.
Enjoy!
