Step 1

bring a large heavy bottomed pot to medium-high heat and add the oil. Once warm, add in the diced onion with a pinch of salt and sauté onion for 3 minutes, until translucent and slightly golden. Add the celery and carrot and sauté for an additional 2 minutes. Finally, add the garlic, paprika, black pepper, and thyme and sauté for 1 minute.

Step 2

add the potatoes, dry pasta, and dry soy curls to the pot followed by the imitation chicken broth and water. Mix well, then cover and bring to a boil over high heat.

Step 3

Uncover and simmer for 8-10 minutes, stirring occasionally. The soup is finished cooking once the pasta is cooked completely and the potatoes are fork-tender. Turn the heat off, then stir in the parsley. Season with additional salt and black pepper to taste, if necessary.

Step 4

warm, and as desired. Leftovers will keep in the fridge for up to 5 days.