Start by gathering your ingredients. Chop your onion, carrots, celery, and garlic. Take your plant-based chicken and cut it into bite-sized pieces. This lays the groundwork for a smooth cooking process.

In a large pot, heat your avocado or olive oil over medium heat. Once hot, throw in the chopped onions. Sauté them for about 3 minutes, until they turn translucent. Add the carrots and celery. Sauté for another 5 minutes. The goal here is to soften the vegetables and build flavor.

Next, add the minced garlic, dried basil, and thyme. Cook for an additional minute. Be careful not to burn the garlic—just enough to let it release its aroma. This step will make your mouth water!

Pour in the low-sodium vegan "chicken-style" broth. Stir everything together. Bring the mixture to a boil, then reduce to a simmer.

Once the soup is simmering, toss in the chopped plant-based chicken pieces. Let that simmer for about 10 minutes, allowing the flavors to meld together. After that, add your pasta to the pot. Cook according to the package instructions. Usually, this is about 7-10 minutes.

Once the pasta is cooked to al dente, add turmeric powder, nutritional yeast, and season with sea salt and freshly cracked black pepper. Taste to adjust the seasoning if needed. Finally, ladle into bowls and top with a sprinkle of freshly chopped parsley for that extra freshness!