In a large pot, heat a tablespoon of olive oil over medium heat. Add the Italian sausages and cook for about 8-10 minutes until browned and no longer pink. Break them into bite-sized pieces as you cook.

Pour in chicken broth and add stewed tomatoes. Stir well to combine, scraping the bottom of the pot. Bring it to a gentle boil.

Sprinkle in dried basil and thyme. Stir and allow it to return to a boil.

Reduce heat and add shell macaroni, red kidney beans, and chickpeas. Stir together and let simmer for 8-10 minutes until pasta is tender yet slightly al dente.

Taste the soup and adjust seasoning with salt and pepper. Stir occasionally to prevent sticking.

Ladle the soup into bowls and sprinkle with freshly grated parmesan cheese. Serve with crusty Italian bread.