Step 1

In a large saucepan over medium heat, melt the butter.

Step 2

Add the onions, the carrots, and the celery and cook, while stirring, until tender, about 10-15 minutes.

Step 3

Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.

Step 4

Add the flour to the vegetable mixture and cook, while stirring, until the raw flour smell disappears, about 2 minutes.

Step 5

Add the broth, the chicken pieces, and the Italian seasoning to the vegetable mixture and stir to combine.

Step 6

Bring the soup mixture to a boil.

Step 7

Reduce the heat and simmer until the chicken is just cooked through, about 10 minutes.

Step 8

Add the pasta to the soup mixture and cook until just tender, about 8-10 minutes.

Step 9

Turn off the heat.

Step 10

Add the heavy cream and the Parmigiano Reggiano to the soup and stir until the cheese is melted.

Step 11

Taste the soup for seasoning and add the salt and the black pepper, as needed.

Step 12

Serve garnished with the parsley.