Olive Garden Quick Pasta E Fagioli Soup

4 cups leftover chili
3 teaspoons oil
1 onion; chopped
1/2 cup carrots; slivered
1/2 cup celery; diced
24 ounces tomatoes; canned, diced
24 ounces beef stock
4 cups water
3 teaspoons oregano
5 teaspoons parsley; (fresh chopped)
1 1/2 teaspoon tabasco sauce; (to taste)
8 ounces dry pasta shell macaroni; or other pasta

Preparation: Sauté onions in oil in large 10-qt. pot. Add carrots, celery
and tomatoes and simmer for about 10 minutes. Add chili and water to the
pot and bring to a boil. Add beef stock, oregano, pepper, Tabasco, and
noodles. Add chopped parsley. Simmer until celery and carrots are tender,
about 45 minutes.

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