In a large soup pot, heat the olive oil until shimmering. Add the onions and garlic, sauté for 5 minutes on low until soft. Add the carrots and celery, and sauté for another 5 minutes on low.
Add the vegetable stock and thyme and bring to a boil. Cook for 15 minutes.
Add the smoked tofu and parsley, and continue to cook for 5 more minutes.
When ready to serve, add desired amount of pasta in bowl and ladle the soup over it.
Once the large soup pot has cooled, add the remainder of the pasta so it doesn’t absorb too much hot liquid.
*Do not add pasta while soup is hot, as the pasta will absorb all the stock and become mushy.
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