Italian Pastina Soup

Preheat a soup pot with 2 tablespoons of unsalted butter over medium-high heat.
Once the butter melts, add the celery, carrot, onion, and garlic to the pot. Cook until the vegetables soften, around 8 – 12 minutes.
Add the fresh thyme, bone broth, and turmeric to the pot. Bring mixture up to a simmer then reduce it to a low. Let the vegetable simmer on low for 20 – 30 minutes.
Use an immersion blender to puree the soup until smooth and all vegetables have integrated into the broth. Taste for seasoning.
Add pastina to the broth and bring it to a rolling simmer. Let simmer covered until the pasta is fully cooked then remove from heat.
Squeeze half a lemon, parsley, and sprinkle in parmesan cheese. Let the soup cool for 5 minutes before ladling in a little bit of broth into the beaten egg while stirring to temper the egg. Add the mixture to the soup.
Garnish with extra cheese and cracked black pepper, enjoy!