Boil water for pasta and cook according to directions.
Heat olive oil in a soup pot. When hot, add chopped onions, carrots, and celery. Cook until onions are translucent and carrots and celery have softened, about 5 minutes.
Stir in the garlic, faux chicken or other protein choice (see notes) and the optional dulse and poultry seasoning. Then add the broth. Bring to a boil, then reduce the heat to a low, steady simmer for about 10 minutes.
Drain the pasta and add it to the soup with the parsley, salt, and pepper. Cook 1-2 minutes to warm everything together, then turn off the heat.
Taste it and adjust seasoning if desired, then serve.
