Begin by heating a tablespoon of Olive Oil and a knob of Butter in a large Dutch oven. Add your finely diced Onion, Celery, and Carrots. Sauté them until the onions are translucent and the kitchen starts to smell like a cozy sanctuary. Stir in the minced Garlic for just a minute until fragrant, making sure not to brown it.

Stir in the Tomato Paste, Italian Seasoning, and a pinch of Turmeric and Sweet Paprika. Cooking the tomato paste for two minutes helps to caramelize the sugars and deepen the flavor. Pour in the Chicken Broth and Crushed Tomatoes, scraping the bottom of the pot to release any flavorful browned bits.

Add the Boneless Chicken Breasts directly into the liquid. Bring the pot to a gentle simmer. You don't want a rolling boil, just a soft bubble. Cover and let the chicken cook through, which usually takes about 12 to 15 minutes depending on the thickness. Once cooked, remove the chicken to a plate, shred it with two forks, and set aside.

While the chicken rests, add your Pasta to the pot. Cook until al dente following the package instructions. Be careful not to overcook, as the pasta will continue to soften in the hot soup.

Turn the heat down to low. Stir in the Heavy Cream and Cream Cheese until the soup turns a beautiful, pale orange. Gradually whisk in the freshly grated Parmesan Cheese until fully melted.

Return the shredded chicken to the pot. Add a handful of fresh Basil and Fresh Parsley. Season with Salt and Black Pepper to taste. For that authentic Chicken Parm Soup feel, top each bowl with a sprinkle of Mozzarella Cheese and croutons right before serving.