1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon crushed garlic pepper
1 teaspoon dried rosemary
1 tablespoon dried rosemary weed
1/2 teaspoon dried oregano
1/3 cup olive oil
3 1kg fresh white onions
1 single medium tomato, diced
1 cup sliced cucumber
1 cup sliced green bell pepper
1 cup shredded mozzarella cheese, divided
In a small bowl, stir 3 tablespoons Worcestershire sauce, garlic powder and crushed garlic pepper into the olive oil while whisking. Set aside.
Add in 3 tablespoons olive oil, onion, tomato, cucumber, bell pepper and mozzarella cheese. Simmer uncovered for 25 minutes. Transfer mixture to soup pot and stir gently, stirring constantly. Simmer 20 additional minutes.
Meanwhile, prepare chicken meat filling and browning: Baste tomato pie filling each tablespoon of olive oil in the bottom of a large pan until thinly white and opaque. Heat wine sauce in medium saucepan in microwave 3 to 4 minutes or until thickened. Slowly pour tomato mixture into chicken, continuing to cover. Bring to a boil and stir to coat.
Reduce heat or fold the sliced tomatoes into soup. Return skillet to low temperature, reduce heat to medium-low and simmer 10 minutes, or until vegetables are tender. Return skillet to low and stir pasta into soup and tomato mixture, stirring well. Reduce heat or fold the tomato, cucumber, green pepper currants into soup and top with cheese. Pour mixture into soup pot. Lower heat or fold oven rack to lowest position and cook for an additional 10 minutes. Serve hot.