Grate the Parmesan cheese and set aside (you will use this to garnish each bowl of soup).
Save the rind from your cheese wedge and set that aside as well (you will need this for your soup later).
In a large soup pot over medium heat, heat olive oil. Add garlic and onion to the pot, stirring for 2-3 minutes. Add marinara sauce. Slowly pour in chicken broth and stir all ingredients together.
Cover, increase heat to high, and bring to a boil.
When the soup boils, remove lid, stir in uncooked pasta and cheese rind.
Reduce heat to medium-low and simmer for about 3-5 minutes. Stir in the chicken and vegetables; heat through until pasta is tender (about 5 minutes). Season with salt and pepper, to taste.
Remove cheese rind from the pot. Divide soup among bowls, garnish each bowl with grated cheese, and serve.