Prep the Ingredients:

Heat the olive oil in a large pot over medium heat.

Add the diced onion and bell pepper (if using), cooking until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Cook the Chicken:

Season the chicken pieces with salt, pepper, and Italian seasoning.

Add the chicken to the pot and cook until browned and no longer pink inside, about 5-7 minutes.

Simmer the Soup:

Pour in the crushed tomatoes and chicken broth, stirring to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes to blend the flavors.

Add Pasta:

Add the pasta to the pot and continue to simmer until the pasta is tender, about 10 minutes, depending on the size and type of pasta.

Final Touches:

Stir in the grated Parmesan cheese until melted and well incorporated.

If the soup is too thick, adjust the consistency with a little more chicken broth or water until you reach your desired thickness.

Serve:

Ladle the soup into bowls.

Top each serving with a generous sprinkle of shredded mozzarella cheese and more Parmesan cheese.

Place under the broiler for a minute or two, just until the cheese is bubbly and slightly golden (optional).

Garnish with fresh basil leaves before serving.