In a large stockpot, heat a drizzle of olive oil over medium heat. Add the hot Italian sausages, breaking them into smaller pieces as they cook. Sauté for about 5–7 minutes, or until they are nicely browned and cooked through.

Once the sausages are browned, pour in 4 cups of chicken broth and add one 540 ml can of stewed tomatoes. Stir in the dried thyme and basil, ensuring everything is well combined. Bring this aromatic mixture to a simmer over medium-high heat, letting the flavors meld for about 3 minutes.

Increase the heat to high and bring your soup base to a rolling boil.

Once boiling, carefully stir in ½ cup of shell macaroni, along with drained kidney beans and chickpeas. Allow this mixture to return to a boil briefly, then prepare for the simmering process.

Reduce the heat to low, covering the pot, and let your Hearty Italian Sausage Minestrone Soup simmer for about 8–10 minutes. Stir occasionally while checking for the pasta's tenderness.

Once the pasta is cooked to your liking, carefully ladle the hot soup into bowls and finish each serving with a generous sprinkle of freshly grated Parmesan cheese on top.