Step 1

Heat the olive oil over medium heat in a 5 1/2 quart Dutch oven or large pot. Add the carrot, celery, and onion and saute until the onion is translucent about 5 minutes. Please note that the carrots and celery will continue to cook in the broth.

Step 2

Stir in the garlic and Italian seasoning; cook until fragrant, about 3 minutes.

Step 3

Add the chicken breast with veggies, and then pour the chicken broth and tomato sauce into the pot. Give the soup ingredients a couple of stirs.

Step 4

Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes or until the chicken is cooked. Carefully remove the chicken and set it aside until it's cool enough to handle, about 3-5 minutes.

Step 5

Shred or chop the chicken into small bite-sized pieces.

Step 6

Add the chicken back into the soup and cook for another 20 minutes or until the vegetables are soft—taste for salt and pepper.

Step 7

Prepare the pasta separately according to the package instructions.

Step 8

Place about 1/4 cup of the cooked pasta into a bowl and then ladle the soup over the top. Grate fresh parmesan cheese over the top.