Ingredients

• 1⁄2 cup olive oil
• 2 cups mirepoix (diced onion, carrot, celery)
• 1⁄2 can (about 6 oz) tomato paste
• Peperoncini, sliced (amount to taste), no juice
• 1 can (14–15 oz) Mutt canned cherry tomatoes
• 1 pint (2 cups) low-sodium chicken broth
• 11⁄2 tablespoons Italian seasoning
• 2 dried bay leaves
• 1 cup pastina (Acini di Pepe or Ditalini)
• 1 Parmesan rind (about 4 oz), available in the Nino’s Cheese Department
• 1 lb cooked white chicken meat, shredded
• 1⁄2 cup fresh parsley, chopped
• 2 oz shaved Parmesan cheese, for serving, to be used with the rind mentioned above

Instructions

1. Sauté the vegetables – Heat the olive oil in a large pot over medium heat. Add the mirepoix and cook until softened and fragrant, about 5–7 minutes.
2. Build the base – Stir in the tomato paste and cook for 2–3 minutes until slightly darkened. Add the peperoncini and cherry tomatoes.
3. Add liquid & seasoning – Pour in the chicken broth. Add Italian seasoning and bay leaves. Stir to combine.
4. Simmer – Bring to a gentle simmer. Add the Parmesan rind and let cook uncovered for 15–20 minutes to develop flavor.
5. Add pasta & chicken – Stir in the pastina and shredded chicken. Simmer until the pasta is tender, about 8–10 minutes, stirring occasionally.
6. Finish – Remove bay leaves, chili pepper, and Parmesan rind. Stir in fresh parsley. Adjust seasoning with salt if needed.
7. Serve – Ladle into bowls and top generously with shaved Parmesan.