Prepare the ingredients: Cut the chicken into small cubes, mushrooms into thick slices (about 0.5 cm / ¼ inch), dice the onion, chop the garlic very finely.
In a large pot, heat a tablespoon of oil, add the cubed chicken pieces. Cook over high heat for about 2 minutes (no stirring) until browned, then season well with salt and pepper and cook, stirring, for about a minute. Transfer on a plate, the chicken doesn‘t have to be cooked through.
Add the mushrooms, cook without stirring for about 2 minutes, until lightly browned, reduce the heat to medium-low, add the onions and cook, stirring, for about 4 minutes. Add the garlic and cook for about a minute.
Add the tomato puree/passata and broth, bring to a boil. Cook over low heat for about 10 minutes.
Cook the pasta in a separate pot.
Add the chicken back to the pot, cook for a minute if the chicken is not cooked through.
Take the pot off the heat and add the cream.
Season the soup with salt and pepper. Serve with cooked pasta and chopped parsley.
Enjoy!