Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes until softened.

Stir in the minced garlic and cook for 1 minute. Add the diced tomatoes with juice and simmer for 3-4 minutes.

Add the chicken thighs or breasts and pour the chicken broth or water over the ingredients. Bring to a boil, then reduce to low and simmer.

Simmer uncovered for 45 minutes to 1 hour, until chicken is tender.

Remove chicken from the pot and shred it once cooled. Return to the pot and stir to combine.

Add the cubed potatoes and simmer for 15 minutes. If using pasta, add it during the last 10 minutes.

Season the soup with salt, black pepper, and Italian seasoning, then stir in chopped parsley before serving.