Add 6 cups of the water (or broth if using the updated version) to a large pot and bring to a boil, add the bouillon cubes (or all the spices listed under "update" and whisk to dissolve. Immediately add all of the veggies, thyme, (updated spices if using) and salt and nutritional yeast, if using. You are adding all of the ingredients except the pasta. Stir well and bring back to a boil. Once boiling, immediately turn to the lowest heat, cover and simmer around 10 minutes until the carrots and potatoes are becoming tender.
Add the pasta and bring back to a boil. Once boiling, leave the lid off and turn the heat to medium-high and cook for about 10 minutes, or until the pasta is tender, but still firm. Turn off the heat. With the above ingredients, it didn't need any more salt for us, but feel free to taste and add any extra. If you want it more brothy, add the remaining broth. Garnish with fresh chopped parsley and black pepper, if desired. I love freshly ground black pepper on my soup.
Nutrition per 1 cup serving: 162.3 calories, 1.9 g fat, 3.4 g protein, 33.5 carbs, 3.9 g sugars