8 oz pasta (1/2 box) I used Ditalini or a short macaroni type pasta
2 c chicken shredded
4 c chicken broth
1 tbsp olive oil
1/2 onion chopped
1 green pepper diced
1 whole jalapeno seeded and diced
2 stalks celery diced
30 oz petite cut tomatoes
1 can water
1 c heavy cream
1 tsp dry oregano
1 tsp dry basil
salt and pepper to taste
Cook pasta according to directions. Be sure and cook it al dente. Drain and rinse with cold water.
In a frying pan add olive oil, onion, celery, green pepper, jalapeno and saute until tender.
In a large soup pot combine chicken broth, water, shredded turkey or chicken, tomatoes with their juice and sauteed vegetables.
Add in herbs. Salt and pepper to taste
Bring to a boil and simmer for 20 minutes.
Add in pasta and cream.