Instructions: Saute onion in 2 Tbsp. chicken stock, over medium heat until it is translucent (5 - 6 minutes). Bring 5 cups chicken stock, herbs, pepper flakes, and salt to a boil. Add onions and vegetables (carrots, winter squash, or winter roots), turn down heat and simmer for 10 minutes. Meanwhile, cook pasta in boiling water until it is al dente (3 - 5 minutes for fresh pasta; 12 - 15 minutes for dried). Drain and add to the soup, along with herbs and crushed pepper flakes or add leftover cooked rice or barley at this point. Simmer for 4 - 5 minutes, until all vegetables are cooked. Taste and correct the seasoning with salt, if necessary. Add the parsley and serve in heated bowls.

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