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Roughly chop carrots, celery, and white onion.
Throw them into a large pot with garlic, thyme, rosemary, and Calabrian chili paste.
Cover the veggies with water and mix in chicken bouillon.
Set the pot over high heat and bring it to a boil.
Once boiling, cover the pot and drop the heat down to low to simmer for around 45 minutes.
Shred the chicken if using chicken.
Use a slotted spoon to remove all the vegetables and add them to a blender.
Discard the herbs and add a bit of the soup stock into the blender.
Blitz the veggies on high until smooth.
Cook the pastina in the broth pot according to the box instructions before returning blended vegetables.
Add the blended vegetables back into the pot along with the chicken and cooked pastina.
Squeeze some lemon into the soup and add parsley before serving.
Add pesto into a bowl and top with ladlefuls of soup.
Sprinkle Parmesan cheese, parsley, and black pepper on top before serving.