Let’s take this comforting journey step by step:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add in the minced garlic and cook for another minute, just until fragrant.
2. Stir in the carrots, celery, oregano, basil, and crushed red pepper flakes. Cook for about 5-7 minutes, allowing the vegetables to soften slightly.
3. Add the diced tomatoes and their juices, stirring to combine with the vegetables.
4. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let the flavors meld together for about 15 minutes.
5. Add the shredded chicken and pasta to the pot. Cook until the pasta is tender, about 10 minutes, stirring occasionally to prevent sticking.
6. Season with salt and pepper to taste. Feel free to adjust as needed—everyone’s taste buds are a bit different!
7. Just before serving, sprinkle in fresh parsley for a burst of color and freshness.
8. Ladle the soup into bowls and top with grated Parmesan cheese. Serve warm and enjoy the comfort it brings.

This soup is beautifully adaptable. If you find yourself with a little extra time, let it simmer longer to deepen the flavors even more. And don’t be afraid to get the kids involved; they might love adding the pasta or sprinkling the cheese!