4 Boil and finish
Add chopped tomatoes, water, chicken stock cube, basil and oregano. Bring to a boil, cover and let simmer for 10 minutes. Add farfalle pasta (only use half if cooking for 2!) and cook for 8-10 more minutes or until the pasta is "al dente". Finally season with salt and pepper to taste. Divide the hot soup to bowls and divide the grated mozzarella on top. Let it melt. Add fresh basil leaves, and serve.