1Saute onion, potatoes, carrots, bell pepper, and celery in a large soup pot.

2Add stock, garlic, tomatoes, bouillon cubes, bay leaves, salt, pepper, and crushed red pepper.

3Simmer 2 hours, stirring occasionally.

4Remove bay leaves.

5Divide soup in half, leave half in the soup pot and puree the other half in a food processor.

6Add the pureed soup back to the soup pot and stir. Add shredded chicken and parsley.

7Simmer 30 minutes.

8While the soup is simmering, boil a pot of water and cook the macaroni according to the directions on the bag. Drain and toss with olive oil until lightly coated.

9Ladle soup into individual bowls and add macaroni to taste. Add parmesan cheese to taste and enjoy!