Heat oil in the pan. Sauté onions, carrots, potatoes, and stewed tomatoes.
Pour chicken stock and let it simmer for five minutes.
Add cubed of chicken breast fillet, celery, and asparagus.
Season with salt, ground black pepper, dried basil, and dried oregano.
Let it simmer until fully cooked.
Transfer soup in a bowl and top it off with grated cheese.