Italian Chicken Soup

This is one of the best soups I've ever had. Here is where the recipe came from, but I made alterations.

8 oz penne pasta
1-2 cups shredded chicken (or you can use chicken breast)
6 cups chicken broth
1 medium onion, diced
2 green bell peppers, diced
2 stalks celery, diced
2  jalapenos, diced
3 tomatoes, diced
2 T oregano
1 cup heavy cream
Salt and pepper to taste
Parmesan cheese shavings (optional)

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool.

In a big pot, saute onion, green pepper, celery, and jalapenos in butter or coconut oil over medium heat until tender and golden brown, about 5  minutes. Add chicken broth, shredded chicken, and tomatoes, and oregano. Bring to a boil, then reduce to a simmer. Add cooked pasta and cream. Stir to combine. Turn off heat. 

Serve with Parmesan sprinkled on the top, if desired.