Preparation

• Dice celery, onion, carrots, potato, and bell pepper into ¼-1/2" pieces.
• Heat dutch oven to medium high and add 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.
• Add water and broth – cover and bring soup to a boil over medium low heat.
• 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.
• While chicken is simmering in soup, cook pasta.
• Right before serving, add cooked pasta.