Start by gathering all your ingredients. This step is crucial! Chop the vegetables and dice the chicken into bite-sized pieces. It’s like preparing for a big game. The more organized you are, the better you’ll play.

In a large pot, heat the olive oil over medium heat. Once it shimmers, add the diced onions and minced garlic. Sauté for about 2-3 minutes, until fragrant. The aroma alone is delightful!

Stir in the sliced celery, carrots, and bell pepper. After a few minutes, add the diced russet potato. Cook this mixture for another 5 minutes. You want the veggies to soften just a tad, allowing the flavors to meld together.

Now it’s time to add the chicken breasts. Stir them in, ensuring they get coated in the flavorful mixture. Season it all with salt, pepper, and red pepper flakes. Cook for about 5-7 minutes, until the chicken is no longer pink.

Pour in the fire-roasted tomatoes along with their juices, filtered water, and low-sodium chicken broth. Add the smoked paprika and dried Italian seasoning. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20 minutes.

Add the ditalini pasta to the pot and continue to cook for an additional 10 minutes, stirring occasionally. The pasta should be al dente and not mushy.

Once the pasta is cooked, stir in the freshly chopped parsley. Taste the soup and adjust seasoning if necessary. Serve hot, garnished with a sprinkle of Parmesan cheese for that creamy finish!