Step 1

Dice celery, onion, carrots, potato and bell pepper into 1/4-1/2" pieces

Step 2

Heat dutch oven to medium high and add olive oil

Step 3

Once pan is hot, add celery, carrots, potato, onion and pepper. Saute for 5 min until vegetables start to soften

Step 4

Add tomatoes, parsley, oregano, garlic and red pepper flakes and stir

Step 5

Add water and broth - cover and bring soup to a boil over medium low heat

Step 6

Partially cover pot and simmer for 1 hour

Step 7

Using a potato masher, mash some of the vegetables in the bottom of the pot

Step 8

Add chicken to soup and simmer 30 minutes more

Step 9

While chicken is simmering in soup- cook pasta

Step 10

Right before serving, add cooked pasta

Step 11

Serve with freshly grated Parmesan