Cook the pasta or egg noodles according to the instructions on the packaging, drain and leave aside.
Chop the carrots, onion and celery into small chunks.
In a large pot, melt the butter over medium heat.
Add the chopped onion, carrots, and celery and cook until softened.
Add the minced garlic and cook until fragrant.
Stir in the chopped tomatoes and tomato paste.
Cook until the tomatoes start to break down.
Pour in the broth, add the bay leaf.
Season with sugar, salt, and pepper.
Bring to a simmer and cook until the vegetables are tender.
Remove the bay leaf.
Puree the soup until smooth if desired.
Mix the pasta or egg noodles into the soup.
Serve hot, garnished with fresh herbs and a dollop of sour cream, if desired.