Heat 1 tablespoon olive oil in a Dutch oven or a large deep pot set over medium heat.
Add sausage and cook, breaking up with a wooden spoon; cook for about 5 minutes, or until cooked through.
Transfer cooked sausage to a plate and set aside.
Heat remaining tablespoon of olive oil in the same pot.
Stir in the onions, celery, and carrots; cook for 5 minutes.
Add garlic and cook for 20 seconds, or until fragrant.
Stir in the tomato paste.
Season with salt and pepper.
Add in beans, diced tomatoes, tomato sauce, and chicken broth.
Stir in the sugar, rosemary, basil, oregano, thyme, and previously cooked sausage; increase heat and bring to a boil.
Once boiling, stir in the pasta and reduce heat to medium.
Cook for 8 minutes, or until pasta is al dente.
Taste soup for seasonings and adjust accordingly.
Remove from heat.
Ladle into soup bowls and garnish with freshly grated parmesan and parsley.