Italian Chicken Vegetable Soup

For the soup:

• 2 tablespoons extra virgin olive oil
• 1 large sweet onion diced small
• 1 6-ounce can tomato paste
• 4 teaspoons Italian seasoning
• 1-2 teaspoons smoked paprika (optional) *see notes below
• 1 tablespoon mild paprika
• 8-10 cups low sodium chicken broth
• 2 14.5-ounce cans fire-roasted tomatoes
• 12 ounces carrots thinly sliced (about ¼-inch thick)
• 1 red bell pepper diced small about ¼-inch dice
• 1 large yellow bell pepper diced small
• ¼ cups prepared basil pesto
• 1 tablespoon brown sugar
• 2 medium bay leaves
• 2 teaspoons kosher salt (if using regular chicken broth, decrease the salt to 1 teaspoon)
• ½ teaspoon ground black pepper

To finish:

• 1½ cups dry ditalini pasta
• 2-3 cups rotisserie chicken breast cut into bite-size pieces
• ½ cup fresh basil leaves packed
• 1 tablespoon finely chopped fresh rosemary
• Shredded parmesan cheese for serving optional, for garnish