Italian Chicken Soup

1 box Ditalini pasta or other mini pasta
1 whole chicken, cooked & shredded
8 c chicken broth
1 medium onion, chopped
2 green peppers, chopped
2 stalks celery, diced
2 jalapenos, (seeds removed) diced
1 Tb olive oil
1 28-oz can diced tomatoes
2 c heavy cream
1/3 c olive oil
4 Tb minced fresh oregano
Salt and pepper to taste
Parmesan

Cook pasta according to package. Heat small skillet over med. Add 1/3 c olive oil & oregano & turn off heat, stirring for a minute to keep from burning. Set aside.
In large pot, saute onion, peppers, & celery in 1 Tb olive oil over medium heat until tender and golden brown. Add broth, chicken & tomatoes with their juice. Boil, then reduce to simmer. Add cooked pasta, cream, oregano & olive oil from the skillet. Stir and turn off heat. Serve with lots of parmesan on top, and Italian bread.