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Wonderfully warm soup perfect for a fall day. One thing that I love to do with soups is cut up double or triple the veggies and put the extra in the freezer as “soup starters”. That way you are not taking up a bunch of room in your freezer with a whole pot of soup and your pasta doesn’t expand beyond control and absorb all the liquid.
In a large pot add olive oil and saute onions, celery, carrots, squash, red pepper and garlic over medium high heat for 10-12 minutes. Add chicken stock, tomatoes, basil, oregano and chicken. Simmer soup for 20 minutes. At this point the vegetables should be tender but if not cook for a bit longer. Add the pasta and cook it right in the soup for another 10 minutes (or use the timing specified on the package for your pasta). Season with salt and pepper. Add half-and-half if using and allow to simmer for a couple more minutes.
Adapted from Peanut Blossom’s Tuscan Chicken Soup.