Tofu Noodle Soup

I have been sick for the last 7 days. No voice, coughing - utter grossness. My dad called me two days ago with the same thing and it inspired me to make some homemade soup. I loved chicken noodle soup when I was a meaty. This soup can be made with chicken and egg noodles, but I chose gluten free noodles and extra firm tofu instead.

Summy's Tofu Noodle Soup

2 tbsp olive oil
1 box Schar Gluten Free Tagliatelle Pasta (or pasta of choice)
1 package extra firm tofu (or chicken bits if you're a meaty :-) )
2 containers of 32 oz vegetable broth (or chicken broth if you like)
5 bay leaves
4 tsp thyme
4 carrots chopped
4 stalks of celery chopped
2 small, white onions diced
1 cup of water
salt and pepper to taste

Remove the tofu from it's package. Place tofu on a plate that is covered in paper towels. Cover the tofu with another paper towel and use another plate to press and drain ALL of the moisture from the tofu. This will make it easier to cook. Chop the tofu into cubes.

Place the olive oil, cubed tofu, onion, carrots, celery, bay leaves and thyme in a skillet and saute until the onions are clear

In a large pot add the vegetable broth, water and the pasta. Let the pasta boil for 5 minutes and then add the contents from the skillet and boil for 5 more minutes until the noodles are done. Remove from heat and add salt and pepper to taste.