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Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; set aside.
Add onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes.
Stir in garlic, basil, oregano and thyme until fragrant, about 1 minute.
Stir in Italian sausage, chicken broth, tomato sauce, diced tomatoes, water, pasta and Parmesan rind; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is tender, about 10-15 minutes.
Stir in beans until heated through, about 1-2 minutes.
Serve immediately, topped with Parmesan.