Heat the oil in a large pot or Dutch oven over medium-high heat.
Add the onion, celery, carrots and Creole seasoning. Stir and cook until all of the vegetables start to soften, about 5 minutes.
Add the garlic, stir, and cook another minute.
Add the broth, water, black pepper, and the bay leaf. Stir and bring to a boil. Reduce to a simmer and let simmer, uncovered, for 35 minutes. Season with more pepper and some salt as desired.
Add the pasta and let simmer another 10 minutes until cooked.