Heat 1 tablespoon extra virgin olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and season with salt and pepper. Sauté for 6 to 8 minutes until softened.

Add the potatoes and toss to coat. Cook for 5 minutes. Season with salt and pepper.

Coat the vegetables with flour and cook for 1 to 2 minutes until lightly toasted.

Add 1 cup of V8 and whisk until smooth. Add the rest of the V8, diced tomatoes, thyme sprigs, and crushed red pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 to 40 minutes or until the potatoes are fork-tender. Taste and season with salt and pepper.

Meanwhile, bring a medium pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.

Remove and discard the spent thyme sprigs. Taste the soup and add more salt and pepper if needed.

Add the cooked pasta and minced parsley and simmer for an additional 2 to 3 minutes. Taste and season once more. Turn off the heat.

Ladle the soup into bowls and serve with more freshly minced parsley on top.