Heat the olive oil in a large pot over medium to medium-low heat. Add the carrots, celery, onion, garlic, and sliced pepperoncinis. Season generously with salt and pepper.

Cook slowly for 10–15 minutes, stirring often, until the vegetables are soft and translucent with just a slight golden tint. You’re not browning anything here — this should be gentle, glossy, and fragrant.

This soup is all about layering flavor. Season now, season again later, and taste at the end. This is how you get depth.

Add the tomato paste and stir continuously over medium heat for 3–5 minutes, until it deepens in color and smells rich and slightly sweet — like a sunset in a pot.

Pour in the cherry tomatoes and break them up with a wooden spoon. Leave them as chunky or as broken down as you like.

Add the Italian seasoning, bay leaf, and another pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cook for 5–10 minutes.

Before tossing the tomato can, fill it with chicken stock, swirl it around, and pour it into the pot to get every bit of flavor. Add the remaining stock until you’ve used 32 ounces total. Season lightly again.

Add the Parmesan rind and bring the soup back to a boil.

Add the acini di pepe directly to the soup. Bring to a rolling boil and cook according to the package directions (mine was 9 minutes).

The soup will thicken as the pasta cooks — that starch is exactly what you want.

Remove the bay leaf and Parmesan rind. Taste and adjust seasoning, then serve as is. Cozy, comforting, and unreal.

Stir in the shredded rotisserie chicken and chopped parsley. If needed, add about 1 additional cup of low-sodium chicken stock to loosen the soup.

Bring back to a gentle boil, then reduce to a simmer for 2–3 minutes, just until the chicken is heated through.