This is hands down one of my favorite soups! It’s right up there with Zuppa Toscana and has a great bite to it from the white pepper this recipe calls for from Food.com.

Ingredients

• 2-3 Tbsp olive oil
• 3 medium  sweet onions
• 2 ¹⁄₂medium  green peppers
• 8 stalks celery
• 8 -10 medium  carrots
• 8 medium sized potatoes, roughly diced
• 10 -12 garlic cloves, minced
• 4 quarts chicken stock
• 5 boneless skinless chicken breasts
• 2(28 ounce) cans petite diced tomatoes
• 1 cup of chopped parsley
• 2 Tbsp white pepper (this is what gives the soup its kick, so if you don’t prefer a spicy soup, halve this amount or add according to taste)
• 1 1/2 Tbsp black pepper 
• 1 1/2 Tbsp salt 
• 2 lbs ditalini, as needed when serving or other small pasta of choice

Directions

1. In a large stockpot (16 quart minimum / 20 quart recommended), heat olive oil medium-low to medium heat.
2. “Sweat” onion, celery, green pepper, and some salt (to draw off moisture) for about 30 minutes — this is lower than browning and makes the veggies somewhat translucent. Cover and mix every few minutes to prevent browning.
3. Add carrots, garlic, some white pepper, and some black pepper and continue to heat under “sweat” conditions while mixing now and then.
4. Add chicken stock, chicken breasts, tomatoes, potatoes, and more white and black pepper. Cover and simmer on low heat for 1.5 to 2 hours.
5. Remove chicken and let stand to cool to shred.
6. Add chopped parsley to pot and return the shredded chicken to the soup.
7. Salt to taste and add more white and black pepper if desired.
8. Simmer while cooking ditalini (or other pasta).
9. Serve soup over cooked pasta to taste.