In a dutch oven over medium heat, brown the ground beef or moose meat. Transfer the meat to a plate and set aside. Pour off any fat remaining in the bottom of the pan. Return the dutch oven to the heat and add the olive oil. Saute the onions, garlic, celery, and carrots until the onions are translucent and the vegetables being to tenderize, about 4 minutes. Add the Italian seasoning and season with salt. Stir in the tomato sauce, diced tomatoes, chicken broth, beans, and meat. Bring the mixture to a low boil, turn down the heat, and simmer about 20 minutes, or until the vegetables are tender.
Meanwhile, cook the ditalini pasta al dente according to package directions. Drain.
When the soup is done simmering, turn off the heat and add the pasta to the pot. Add the sugar, stirring to dissolve, and season the soup with salt and pepper to taste. Ladle the soup into soup bowls and top each bowl with parsley and parmesan cheese. Serve with garlic bread or slices of Italian loaf.