In a large stockpot, heat the olive oil over medium-high heat. Add the carrots, celery, and onion and cook until carrots are tender and onion is translucent. Add the garlic, thyme, pepper, and oregano and cook for another minute. Add the broth, chicken, and bay leaf and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes. Add the mixed vegetables and cook until heated through.
Add the pasta to the soup and serve immediately. Alternatively, you can add a scoop of pasta to each individual serving of soup to prevent pasta from becoming mushy.