Start by pouring the olive oil into a large pot and place it over medium-high heat. Allow it to warm up, which should take just a minute or two. You want to get it nice and hot, but be careful not to let it smoke!

Once your oil is ready, toss in the diced onion, minced garlic, and sliced celery. Stir them around in the pot and sauté for about 5 minutes, or until the onions are translucent and the vegetables have softened. The aroma wafting through your kitchen will be enough to make anyone hungry!

Next, it's time to pile on the flavors. Add the diced carrots, your vegan broth of choice, and the small “chicken” pieces. Sprinkle in the dried basil and thyme as well. Bring everything to a vigorous boil before reducing the heat to a gentle simmer. Allow this mixture to cook for about 10 minutes, so those flavors can really shine through.

As the soup simmers, grab another pot, fill it with water, and bring it to a boil. Add your chosen small pasta and cook according to the package instructions. Just be sure to cook it for one minute less than suggested. Nobody wants mushy noodles plunging into their soup! Once done, drain and set the pasta aside.

Now that the soup is bubbling away, taste it to determine if it needs additional seasoning. You might choose to add a pinch more of herbs, salt, or pepper to suit your preferences. Those small adjustments can make a big difference!

To serve, ladle the hot soup into bowls, adding a handful of the cooked pasta in each. Finish by sprinkling fresh parsley over the top for a pop of color, and if you’re feeling fancy, drizzle a bit of lemon juice for brightness. Pair it with your favorite crackers or a slice of warm bread for a complete experience.