The key to this dish lies in selecting the right ingredients — fresh, quality produce and savory, aromatic herbs that build a rich flavor profile without fuss. I always try to pick vegetables that feel vibrant and fresh at the market, and for this soup, that really makes a difference. If you’re short on time, some substitutions can work, but whenever possible, I recommend sticking to fresh garlic, ripe tomatoes, and good-quality broth to keep the flavor bright and comforting.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 4 cups chicken or vegetable broth
• 1 cup cooked chicken, shredded (optional for added protein)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/2 cup small pasta (like ditalini or orzo)
• Fresh parsley or basil for garnish
• Grated Parmesan cheese for serving (optional)

For substitutions, feel free to swap the chicken broth for vegetable broth to keep it vegetarian, or use gluten-free pasta if needed. The fresh herbs can also be swapped for Italian seasoning blend in a pinch, though fresh herbs really bring it alive.