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In a pot, combine the broth, carrots, celery, onion, garlic and rosemary, and bring to a boil.
Reduce to a simmer and cook for 15-20 minutes.
Remove the rosemary sprigs.
Add the veggies and 1 cup of broth to a blender, blend until smooth.
Pour the blended veggies back into the pot with the remaining broth and stir to combine.
Season with salt and pepper and lemon juice.
In a separate pot, cook your pasta.
Add the cooked pasta to a bowl and pour the soup over it.
Top with fresh parsley and Parmesan cheese.