Cook ditalini in boiling salted water just until al dente, according to package directions. Drain and set aside.

While pasta is cooking, heat olive oil over medium heat in a large pot with a thick bottom.

If using Italian chicken sausage links, with a sharp knife, slice sausages lengthwise down one side. Remove casings and discard. If using bulk sausage, you will not deal with casings. Add the sausage to the pot, breaking it up into smaller bite-size pieces, stirring every couple minutes. Once chicken is cooked through and nicely browned, remove it from the pot to a plate, and set aside.

To the same pot, over medium heat, add the butter and let it melt. Stir in the onion and carrots. Sauté for 5 to 10 minutes, stirring regularly until onion and carrots are just softened. Then stir in the garlic and sauté for 1 more minute.

Pour in the chicken broth and wine, and bring to a boil.

Lower heat to a simmer and stir in the beans, bay leaves, thyme, oregano, basil, salt, and pepper. Taste test and add more salt and pepper if needed, plus soy sauce if desired.

Add cooked chicken sausage to the soup, cover the pot, and let simmer over medium-low heat for 30 minutes. Taste test again and add more salt and pepper if desired.

To serve, place a large spoonful of cooked ditalini pasta in the bottom of each individual soup bowl. Pour hot soup over the pasta. Garnish with fresh parsley and Parmesan cheese. If you think you will eat all the soup in one meal, just add the pasta to the pot of soup once it's finished simmering (Step 7) and let the pasta warm for a couple minutes before serving. Keeping the pasta separate ensures that it will not get overcooked and mushy.