In a small skillet, melt the butter over medium heat. When the butter foams, add the uncooked pasta and cook, stirring often, until toasted and golden, about 3 minutes.
Meanwhile, in a Dutch oven, heat the olive oil, two turns of the pan, over medium to medium-high. Add the onion, celery, carrots and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until the vegetables are tender, 6 to 7 minutes.
Uncover, stir in the honey, then stir in the vinegar, scraping up any browned bits on the bottom of the pot. Add the tomatoes, passata and stock. Using an immersion blender or working in batches in a food processor, puree the soup. If using a food processor, return the soup to the pot and bring to a boil. Add the toasted pasta and simmer until tender, about 8 minutes. Divide soup among bowls; top with basil and parsley.