Start by chopping your vegetables. Take the carrot, celery, and onion. If you’re short on time or want a smoother texture, give them a quick pulse in a food processor. The goal is to create a finely minced mixture that’s easy to cook evenly. Set aside your veggie blend.

Now, grab a large pot and heat the olive oil over medium-high heat. You want it hot enough to sauté those veggies but not so hot that they burn. Once the oil is shimmering, it’s time to add in your minced vegetable mix.

Cook the vegetables for about 8 to 10 minutes. You’ll want to stir occasionally to ensure they soften and become fragrant, creating a base for your soup. A splash of salt at this stage can help draw out moisture and flavor from the veggies.

Once your vegetables are nicely softened, it’s time to introduce the star of the show—the alphabet pasta! Stir it into the pot so it gets coated with the olive oil and flavor from the vegetables.

Next, pour the chicken stock over the pasta and vegetables. The stock will infuse every ingredient with soothing flavor. Bring the mixture to a gentle simmer.

Keep a close eye on the pasta—it’s small and cooks quickly! After about 6 to 8 minutes, check for doneness. When the pasta is al dente, it’s ready to go. Adjust the seasoning with salt and pepper, and don’t forget to sprinkle in that Italian seasoning for a herbaceous touch.