In a saucepan with olive oil, put the peeled and chopped tomatoes, chopped onion, garlic and celery. Adding sugar to reduce the acidity of the tomatoes. Cover and stew on low heat for about 40-45 minutes, stirring occasionally until vegetables soften. Optional vegetables can Strain. Add the chicken broth and leave to boil for another 15-20 minutes after you put the pasta and leave to simmer on low heat for about 8 minutes or until completely cooked. Add salt, pepper and coriander to taste. Sprinkle with chopped parsley. * You can use canned tomatoes, as in this case, the cooking time will be shorter, about 20 minutes. * For chicken broth can boil in a small saucepan with lightly salted water a chicken leg, which then use for another dish. It is healthier to bought bouillon cubes.