Start by roughly chopping your vegetables—carrots, celery, and onion—into uniform pieces.

In the prepared pot, add the chopped vegetables along with your choice of chicken or vegetable broth and the optional Parmesan rind. Bring to a boil.

Once boiling, reduce heat to medium-low, cover, and let simmer for 15-18 minutes.

After the vegetables have softened, carefully blend them with some broth until smooth.

Pour the vegetable puree back into the pot, mix with the reserved broth, and add the tiny pasta. Simmer for 7-9 minutes.

Taste and adjust seasoning with salt, pepper, and grated Parmesan. Serve warm, garnished with fresh parsley if desired.