1. 1. Saute the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes. You’ll notice the onion turning slightly clear, indicating it’s ready for the next step.

2. 2. Infuse with Garlic: Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to burn the garlic; it should smell sweet and aromatic, not bitter.

3. 3. Build the Flavor Base: Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes. This simmering time allows the flavors to meld beautifully. You’ll see small bubbles gently breaking the surface of the soup.

4. 4. Add the Chicken: Stir in the cooked, shredded or diced chicken. Continue to simmer for another 5 minutes, just long enough for the chicken to heat through.

5. 5. Enrich and Season: If using, stir in the heavy cream or half-and-half. This step is optional but adds a wonderful creaminess to the soup. Next, stir in the grated Parmesan cheese until it melts and is fully incorporated. The soup will become slightly thicker and more opaque.

6. 6. Adjust and Serve: Taste the soup and season with salt and black pepper as needed. Remember that Parmesan cheese is salty, so add salt gradually. Ladle the hot soup into bowls, garnish with extra grated Parmesan cheese and fresh parsley, if desired, and serve immediately with crusty bread for dipping.