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

1 1/2 celery ribs,1 carrot,1/2 yellow onion,1/2 red pepper,1 small russet potato

Heat dutch oven to medium high and add olive oil

3 tbsp olive oil

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

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

1 14 oz can tomatoes,1 tbsp parsley,1 tbsp oregano,2 tbsp minced garlic,1/2 tsp red pepper flakes

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

5 cups water,2 cups chicken broth

Partially cover pot and simmer for 1 hour

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

Add chicken to soup and simmer 30 minutes more

2 cups shredded chicken

While chicken is simmering in soup- cook pasta

2 cups cooked ditali pasta

Right before serving, add cooked pasta

Serve with freshly grated Parmesan