Prepare the chicken stock by combining water, chicken wings (both regular and smoked), and dill stems in a pot.

Simmer for 30 minutes to create a flavorful broth.

Remove the chicken wings and dill stems from the stock. Skim off any excess fat if necessary.

While the stock is simmering, prepare the remaining ingredients.

Cook the fusilli pasta separately according to package directions.

Add the sliced black olives, sliced green olives, sliced white mushrooms, chopped red onion, sliced garlic cloves, dried tarragon, dried lovage, and minced pepperoni to the chicken stock.

Simmer for 15 to 20 minutes, ensuring the mushrooms are cooked through.

Avoid using olives that are overly bitter.

Once the soup is ready, stir in the Greek yogurt.

Serve the soup over the cooked fusilli pasta.

Garnish each serving with grated Parmesan cheese and fresh basil leaves.