Pasta e Fagioli Soup

You've probably had this soup at Olive Garden. Here is my version.

Ingredients

2 Tablespoons olive oil
1 pound sweet turkey sausage (remove meat from casing)
1 1/2 cups chopped onions
1 cup diced carrots
1 cup diced celery
4 cloves minced garlic
3 (8 ounce) cans tomato sauce
2 (14.5 ounce) cans chicken broth
1/2 cup water
1 (15 ounce) can fire-roasted tomatoes
1 1/2 cups chopped fresh spinach or kale

1/2 cup frozen peas
2 tsp. sugar
1 1/2 tsp dried basil
1 tsp. dried oregano
1 tsp. dried thyme
Salt and pepper
1 cup dry Ditalini pasta
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed

Toppings:  Shredded Parmesan cheese and chopped fresh parsley

Instructions

Heat 1 Tablespoon oil in soup pot over medium high heat. Add sausage and cook, breaking up and stirring occasionally, until cooked through.
Drain fat from pan and remove sausage.
Add remaining 1 Tablespoon oil to pot.  Add onions, carrots and celery and saute over medium-high heat until tender. Add garlic and saute one minute more.
Add chicken broth, tomato sauce, water, tomatoes, spices and cooked sausage.  Season with salt and pepper to taste.
Bring to a boil and then reduce heat to a simmer, stirring occasionally. Cover and cook for 15 - 20 minutes.
Add beans, spinach and peas. Cook 3 minutes longer.
Boil pasta according to manufacturer's instructions. Drain pasta.
Add pasta right before serving.
Ladle into bowls and top with chopped parsley and Parmesan cheese.