Instructions: In a 4-quart sauce pan, heat olive oil over medium heat. Add onion and prosciutto and cook until onion is very soft, about 8 to 10 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and set aside.

Meanwhile, drop radiatore pasta into boiling water and cook for 2 minutes. Remove from boiling water with hand strainer and pour into chicken stock mixture. Add 1/2 cup of the Parmesan and sweet butter and boil 1 minute. Season with salt and pepper, pour into deep serving bowl and serve. Sprinkle with remaining cheese.

This recipe yields 4 soup servings.

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