In a large pot, heat the extra virgin olive oil over MEDIUM heat. Add the diced onion and carrots and sauté for about 2 minutes until they become translucent.
Pour in the chicken stock and canned tomatoes. Bring the mixture to a gentle boil. Add the dried thyme, pinch of chili flakes, and season with salt and pepper. Reduce the heat to LOW, cover the pot, and let the soup simmer for about 20 minutes.
While the soup is simmering, cook the pasta according to the package instructions in a separate pot. Drain the cooked pasta. Add the pasta to the soup and stir gently. Adjust the seasoning and ladle the minestrone soup into serving bowls.