In a large pot or Dutch oven, warm the olive oil and sauté the onions until they are translucent.
Add the sausage links and cook over medium heat. Remove the sausage links from the pan. Turn the heat off while you slice the sausage into ½-inch pieces.
Add the sliced sausage back to the pot. Cook more if needed. Add the chicken stock and water. Stir with a wooden spoon to scrape all the brown bits off the bottom of the pot.
Add the diced tomatoes, tomato paste, corn, green beans, basil, brown sugar, Italian seasoning, salt, and black pepper. Add the pasta and combine all of the ingredients. Let the soup simmer over low to medium heat, stirring occasionally until the pasta is done.
(Add a 10-ounce bag of diced frozen carrots to this sausage vegetable soup if you would like in addition to the other vegetables)