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Melt a large amount of butter in a pot
Add finely chopped celery and a pinch of salt
Add thyme stalks, cover, and cook on low heat for 10 minutes
Turn up the heat and add tomato paste
Cook the tomato paste for 5-6 minutes until it darkens
Add the pasta and coat it in the fat and sauce for about 1 minute
Pour in the stock and stir occasionally to prevent sticking
Remove the thyme stalks before adding stock
Cook until the pasta is tender
Turn off heat and add a handful of Parmesan Reggiano
Mix well, cover, and let sit for 3-4 minutes
Plate the soup and finish with more Parmesan Reggiano and a touch of good olive oil