Bring a large pot of water to a boil and cook the pasta until al dente.  Drain and set aside.

Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.

Slice the chicken sausage into coins (or smaller for little mouths if needed).

When the sausages have browned, add a ½ cup of the chicken stock to deglaze the pan and get all the yummy little bits up - these will really help flavor your broth.

Transfer the sausages, remaining liquid and any tasty bits from the bottom of the pan to a stockpot or your slow cooker.

Return the skillet to the burner and add the remaining tablespoon of olive oil.  To the skillet, add the chopped onion and celery.  Cook on low until the onions become clear.  Transfer the mixture to the stockpot or slow cooker.

To the stockpot or slow cooker, add the rest of the remaining ingredients except for the pasta.  Stir the soup to combine well.

If you want the soup to simmer in the slow cooker, cover and cook on low for 4-6 hours.  10 minutes before serving, add the pasta.