In a large pot, pour in a tablespoon of olive oil and heat over medium heat for about 2 minutes.

Add finely chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until tender and translucent.

Stir in minced garlic and dried thyme, cooking for an additional minute.

Pour in 4 cups of chicken broth and 2 cups of water; bring to a rolling boil.

Once boiling, stir in pastina pasta and reduce heat to medium-low. Cook for 5-7 minutes until al dente.

Season with salt and pepper as needed; let it sit for a minute.

Ladle soup into bowls and garnish with parsley and Parmesan cheese if desired.