Add the chicken stock, parmesan rind, carrots, celery, garlic, and optional fresh thyme to a large pot. Bring to a boil, cover, and lower the heat to a simmer for 20 minutes.

Using a slotted ladle or spoon, transfer the vegetables to a blender, making sure to remove the parmesan rind and thyme sprig to disregard. Add turmeric, salt, along with some of the broth to the blender and blend until smooth.

Pour the blended veggies back into the broth, add the butter, and stir to combine. Pour in the Pastina and simmer, uncovered, for 8 - 10 minutes. Stir about every minute or so to prevent sticking.

Once the Pastina is al dente, turn off the heat and stir in about 1/2 cup parmesan cheese and a splash of heavy cream.

Serve warm with more parmesan, fresh cracked pepper, and optional Italian parsley and lemon juice.