Heat 1-2 tablespoons of oil in a stockpot over medium-high heat.

Saute the chopped onions in the olive oil, about 1 minute.

Cut chicken into bite-sized pieces. Place in the pot on top of the onions and thoroughly coat with Cajun powder. Mix with onions and brown for 5-10 minutes.

Add broth, water, carrot rounds, celery, drained beans, tomatoes, basil, oregano, and 1 bay leaf. Be warned- this is going to look like a LOT of seasoning, especially since the herbs float on the surface of the water. I promise this will normalize as it cooks and this is not some crazy typo! Season with salt and pepper to taste (you can add more later if needed). Bring to a low boil.

Reduce heat and simmer for 1 1/2 hours, covered. Stir occasionally.

Add in zucchini cubes and 1/2 pound of pasta. Return heat to medium high and cook for 10 minutes.

Remove bay leaf. Top with mozarella cheese as desired. Serve and enjoy!