Begin by heating a large pot over medium heat and adding 2 tablespoons of olive oil along with 2 tablespoons of butter.

Once the butter has melted, add 1 diced onion, 2 chopped carrots, and 2 stalks of diced celery to the pot.

With the vegetables softened, stir in 2 minced garlic cloves and cook for an additional minute.

Next, add 1 pound of diced chicken breasts into the pot, sprinkling with salt and pepper to taste.

Pour in 4 cups of chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

After the soup has simmered, stir in 1 cup of ditalini pasta.

Reduce the heat to low and add 1 cup of heavy cream into the pot.

Next, stir in ½ cup of freshly grated Parmesan cheese and adjust the seasoning with additional salt and pepper if needed.

Finally, ladle the soup into warm bowls, garnishing with a sprinkle of chopped fresh parsley or basil.