Heat the olive oil in a large soup pot over medium-high heat.

Add the ground turkey or chicken sausage. Cook for four to five minutes while breaking it apart to ensure even browning.

Add the diced onion, carrots, celery, rosemary, thyme, and parsley. Sauté the mixture for about six minutes until the vegetables soften.

Stir in the minced garlic and cook for one minute while stirring to prevent burning.

Pour in the chicken broth. Add the cannellini beans, red kidney beans, and the diced tomatoes along with their juices.

Season with salt and pepper. Add the bay leaves and bring the mixture to a boil.

Reduce the heat to a simmer and cook for five minutes to allow the flavors to combine.

Stir in the dried pasta. Simmer the soup for nine to ten minutes until the pasta becomes al dente.

Remove the bay leaves.

Stir in grated Parmesan cheese just before serving.