A hearty and flavorful soup inspired by Sicilian cuisine, perfect for a cozy meal.
Heat the olive oil in a large stockpot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion, bell pepper, celery, and a pinch of salt. Cook until the vegetables are softened and translucent.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the carrots, garlic, white pepper, and black pepper. Cook for another 5 minutes.
Adjust the spice level to your preference by adding more or less pepper.
Add the chicken stock, chicken breasts, tomatoes, and potatoes. Bring to a simmer.
Ensure the chicken is fully submerged in the stock for even cooking.
Cover and simmer on low heat for 1.5 hours.
Check occasionally to ensure the soup is not boiling too vigorously.
Remove the chicken breasts, shred them, and return them to the pot.
Let the chicken cool slightly before shredding to avoid burning your hands.
Stir in the chopped parsley and adjust the seasoning with salt and pepper.
Taste the soup and adjust the seasoning to your liking.
Cook the ditalini pasta separately according to package instructions.
Cooking the pasta separately prevents it from becoming mushy in the soup.
Serve the soup over the cooked pasta and enjoy.
Garnish with additional parsley or grated cheese for extra flavor.
