Step 1

Start by heating 2 tablespoons of the olive oil in a small skillet. Once hot, add the vermicelli noodles and toast them for 2-3 minutes, stirring continuously. Don't stop stirring as they will burn easily.

Step 2

Once the noodles are a golden brown, remove them from the skillet and set aside in a bowl.

Step 3

In a soup pot, add the remaining 1 tablespoon of olive oil and the finely diced onions. Soften the onions for 5-7 minutes until translucent and lightly golden.

Step 4

Add the tomato paste over the onions and cook it for 30 seconds, stirring it around on the bottom of the pot.

Step 5

Pour all of the chicken stock into the pot and bring to a boil on medium heat. Cover the pot and allow the soup to boil for 10-15 minutes.

Step 6

Open the lid of the pot and taste and adjust for salt. Add the salt and pepper at this point, along with the toasted noodles. Stir everything one more time then allow the soup to simmer on medium low for 10 minutes until the noodles are soft.

Step 7

Taste and adjust for any more seasoning. Remove from the heat and serve in bowls, garnish with parsley and fresh cracked black pepper if desired.