2 1/2 cups chicken broth
3/4 cup dried Alphabet pasta (or other short-type pasta)
14 oz can puree plum tomatoes or 1 ½ cups tomato sauce
1 tsp dried oregano (optional)
1/4 cup grated Parmesan cheese, or to taste

Over high heat, bring chicken stock in a saucepan to a boil. Add pasta and cook until a little tender but still firm, about 5 minutes. Add tomato puree and oregano. Bring to a boil. Remove from heat and stir in Parmesan cheese. Season soup with salt and pepper to taste. Serve. If you want a thicker soup, add 1 tbsp tomato paste.