Heat the olive oil over medium heat in a 5 1/2 quart Dutch oven or large pot. Add the carrot, celery, and onion and saute until the onion is translucent about 5 minutes. Please note that the carrots and celery will continue to cook in the broth.
Stir in the garlic and Italian seasoning; cook until fragrant, about 3 minutes.
Add the chicken breast with veggies, and then pour the chicken broth and tomato sauce into the pot. Give the soup ingredients a couple of stirs.
Bring the soup to a boil, then reduce to a simmer and cook for 10-15 minutes or until the chicken is cooked. Carefully remove the chicken and set it aside until it's cool enough to handle, about 3-5 minutes.
Shred or chop the chicken into small bite-sized pieces.
Add the chicken back into the soup and cook for another 20 minutes or until the vegetables are soft—taste for salt and pepper.
Prepare the pasta separately according to the package instructions.
Place about 1/4 cup of the cooked pasta into a bowl and then ladle the soup over the top. Grate fresh parmesan cheese over the top.