Heat olive oil to a large pot over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, and bay leaf. Cook, stirring often until vegetables are tender, about 7-8 minutes.
Add 8 cups of chicken stock, Better Than Bouillon, rosemary sprig, salt, and pepper then bring to a boil. Reduce heat and simmer, uncovered, until the veggies are tender (about 10-12 minutes).
Add the pasta and chicken simmering until the pasta is just al dente. Stir in the Italian parsley and basil. Adjust seasoning if needed.
To serve, ladle soup into each bowl, then top with a generous pinch of shaved Parm.