Cook pasta according to package instructions for al dente; drain well and set aside.
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage to the pot and cook until browned, about 3-5 minutes, crumbling the sausage as it cooks; drain excess fat and set aside.
Add remaining 1 tablespoon oil to the pot and then cook the garlic, onion, carrots and celery, about 3-4 minutes.
Whisk in the chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
Stir in pasta and beans until heated through and serve.