OK. This is basic comfort food, as I ate it at my grandparents' table, as I have it now. Get the pastina (=very small pasta, specifically designed to be made as soup. Examples include stelline ('little stars'), ditalini ('small thimbles'), risoni ('big rice') which inspires you most. There are also varieties with egg (accept nothing with less than 20% egg). It's going to be cooked in broth - the one you prefer. Me, I go for beef. Proportions: 40g (1,411oz) pasta for 250g/one quarter of L (8,818oz) of broth. Adjust for evaporation, especially if you're making a single bowl (in that case I simply go for 1/3L[11,75oz], just to be sure the result won't be too dry. Any serious producer will have specified the required cooking time on the package, so add the pastina once the broth is boiling (it doesn't have to boil as fiercely as a river of Hell; you can lower the flame once your soup is just above simmering level). Pour in the bowl(s), add grated hard cheese according to your personal tastes. Stir with your spoon, enjoy. Adding vegetables kind of requires that you make it proportionally, unless you have leftovers around. A small cubed carrot and/or potato cooked alongside the pastina could be welcome, as long as you're cooking for a family or a group. You can also sprinkle with a pinch of finely chopped parsley if you just want a dash of color in your dish. Need to expand on that, evidently. In Italy you're not going to find pasta coupled with chicken (I mean the strained variety of it, which in our older cookbooks used to be called 'minestre asciutte', dry soups'). Or chicken on pizza, for the matter. Or chicken parmigiana. OTOH, bolognese tortellini are traditionally served in thick capon broth and eaten with a spoon. As far as I can tell, meat ≠ broth, like grapes ≠ wine ≠ brandy. Also, in the past broth was made with whatever was left in the kitchen, meaning that it rarely was made with a single source as we can afford to prepare it today. That's true. But pasta also needs hot water and a container (the pot, which surely everyone has), is dirt cheap and lasts for years. That you have to flavor it yourself... is actually a feature, unless you're just perfectly happy with what you've bought.