Pour the chicken broth into a saucepan and place it on the stove over medium heat. Bring it to a rolling boil.

While waiting for the broth to boil, finely chop the carrot and half the white onion.

Once the broth is boiling, add the chopped carrot and onion to the pot.

Allow the vegetables to cook in the broth for about 5-7 minutes, or until they are tender.

Once the vegetables are cooked, turn off the heat and carefully remove the mixture from the pot. Use a blender or an immersion blender to puree the vegetable mixture until smooth.

Pour the pureed mixture back into the saucepan. Return the pot to the heat.

Add the pasta to the pot and cook according to the package instructions until al dente, usually around 8-10 minutes.

Once the pasta is cooked, turn off the heat and sprinkle generously with grated Parmesan cheese. Stir gently to combine.

Ladle the piping hot Pasta in Chicken Broth into bowls and enjoy!