Tomato Fennel Chicken Soup

2 teaspoons olive oil
1 medium onion, diced
1 stalk celery, diced
1 carrot, sliced
1 medium fennel bulb, chopped, green fronds reserved for garnish
2 cloves garlic, chopped fine
1 bay leaf
1 can diced tomatoes
3-4 cups chicken broth, depending on how brothy you like your soup
2 tablespoons tomato paste
1 teaspoon fresh rosemary, chopped
1 teaspoon paprika
3 boneless chicken thighs
1 1/2 cups small pasta, cooked, such as orzo, cavatelli, or ditaline
Salt and pepper to taste
Parmesan cheese, for sprinkling

1. Heat olive oil in a soup pot over medium heat. Add the onion, celery, carrot, fennel, and garlic, and season with salt. Sauté until softened, about 7 minutes. Add the paprika and cook another minute. Add the bay leaf, rosemary, diced tomatoes, chicken broth, and tomato paste. Stir to dissolve the tomato paste.
2. Add the chicken thighs and bring to a boil. Reduce heat to low and simmer until chicken is cooked through and veggies are tender, about 15 minutes. Remove the chicken to a plate and let cool.
3. Cook the pasta according to package directions until al dente. Drain and rinse in cold water.
4. Chop the chicken and add it back to the pot with the cooked pasta. Cook for a few minutes until heated through. Season with salt and pepper to taste. Serve garnished with fennel fronds and shaved Parmesan cheese. Serves 4.