In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened.
Add the hot sausage (or ground turkey) to the pot. Cook until browned, breaking it up with a spoon (about 5-7 minutes).
Stir in the minced garlic, chopped celery, and diced carrots. Cook until the vegetables start to soften.
Pour in the can of diced tomatoes (with juices) and the chicken broth. Stir well.
Add the rinsed cannellini beans, oregano, red pepper flakes, dried parsley, salt, and pepper. Bring to a simmer.
Add the chickpea pasta and cook according to package instructions.
Taste the soup and adjust seasonings as needed.
Ladle the soup into bowls.