Heat oil in a large 3-quart dutch oven or soup pot oven medium heat. Add the onion, celery, carrots, garlic, spices, and sea salt, and sauté until tender, 7 - 10 minutes.
Stir in tomato paste and crushed tomatoes, then add broth and 1 cup water. Bring mixture to a gentle boil. Add kale, pasta, and thyme leaves; stirring frequently (the pasta tends to stick to the bottom of the pan), cook until pasta is al dente. If needed, as pasta cooks, add up to 1 more cup water in ¼ cup increments to keep things soupy.
Ladle into bowls, garnish with thyme, and serve immediately.
Leftovers can be reheated over medium-low heat on the stovetop. Add a splash of water or broth as needed.