Step 1

In a 5-quart dutch oven, heat olive oil for over medium-high heat. Add onions, carrots and celery. Add a pinch of salt to the vegetables and cook until they begin to soften; about 5 minutes.

Step 2

Add garlic, oregano, bay leaf and a pinch of black pepper. Cook for 1 minute.

Step 3

Add shredded chicken, tomatoes, corn and broth. Bring soup to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes. Stir in chopped parsley just before serving.

Step 4

Meanwhile, boil a pot of water for the pasta and cook to al dente. Drain and set aside.

Step 5

To serve, spoon desired amount of pasta in each bowl and ladle soup over the pasta. Garnish with chopped parsley and grated Parmesan cheese, if desired.