Step 1

Place the chopped onions, carrots, and celery in a large soup pot with 2 Tablespoons of olive oil. Saute the vegetables on medium high heat until the onions are translucent.

Step 2

Add the chicken, salt, pepper, garlic powder, italian seasoning, and red pepper flakes. Mix to combine.

Step 3

Pour the chicken broth and lemon juice into the pot. Bring the soup to a boil, then reduce the heat to a simmer. ​​Let the soup simmer, covered, for 5 to 10 minutes.

Step 4

Add in the dry Stellini pasta, and cook until the pasta is al dente.

Step 5

Remove the soup from heat, mix in the fresh parsley.

Step 6

Serve immediately, garnish with parsley and/or red pepper flakes.