In a medium pot, combine chicken stock, diced carrots, celery, onion, minced garlic, thyme, bay leaf, parmesan rind, salt, and pepper. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low and simmer gently for 20–30 minutes until the vegetables are tender and fragrant.

Remove thyme, bay leaf, and parmesan rind. Puree about one-third of the vegetable mixture until smooth using an immersion blender.

Return the pureed vegetables to the pot, stir in lemon juice, and adjust seasoning with salt and pepper. Simmer for another 5 minutes.

Cook stellette pasta in a separate pot according to package instructions, then drain.

Ladle soup over cooked pasta in bowls, and garnish with parmesan and parsley before serving.