Step 1

Heat 1 tablespoon olive oil in a Dutch oven or a large deep pot set over medium heat.

Step 2

Add sausage and cook, breaking up with a wooden spoon; cook for about 5 minutes, or until cooked through.

Step 3

Transfer cooked sausage to a plate and set aside.

Step 4

Heat remaining tablespoon of olive oil in the same pot.

Step 5

Stir in the onions, celery, and carrots; cook for 5 minutes.

Step 6

Add garlic and cook for 20 seconds, or until fragrant.

Step 7

Stir in the tomato paste.

Step 8

Season with salt and pepper.

Step 9

Add in beans, diced tomatoes, tomato sauce, and chicken broth.

Step 10

Stir in the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage; increase heat and bring to a boil.

Step 11

Once boiling, stir in the pasta and reduce heat to medium.

Step 12

Cook for 8 minutes, or until pasta is al dente.

Step 13

Taste soup for seasonings and adjust accordingly.

Step 14

Remove from heat.

Step 15

Ladle into soup bowls and garnish with freshly grated parmesan and parsley.