5 tablespoons extra virgin olive oil
1/2 onion, chopped
4 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes (depending on your spice level)
2 tablespoons tomato paste
2 cups low sodium chicken broth
1/2 cup grated parmesan cheese (plus more for serving)
10 oz. orecchiette pasta, or other small pasta
1/4 cup chopped fresh parsley
Crusty bread, for serving
Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Add the tomato paste and cook, stirring, 2 more minutes.
Add the chicken broth and 4 cups water. Bring to a boil, then add the pasta and cook, stirring occasionally, for 15 minutes or until pasta is tender.
Stir 1/4 cup parmesan and the parsley into the soup; add salt to taste.
Ladle into bowls and top with additional parmesan. Serve with bread, if desired.