In a large pot over medium heat, add a splash of olive oil and sauté the chopped onions, carrots, and celery for about five minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the vegetable broth and season with salt and pepper; bring to a simmer.

Add the pasta and cook according to package instructions (about eight minutes) until al dente.

Lower the heat and mix in the cream and grated Parmesan until well combined.

Serve hot, garnished with extra Parmesan or fresh herbs if desired.