Heat 2 tablespoons of the olive oil in a medium heavy pot over medium heat. Add the celery, onions, and carrots and cook, stirring occasionally, until vegetables are softened, 10–12 minutes.
Add the garlic and smoked paprika and cook 30 seconds more. Stir in the roasted red peppers and chicken stock and bring to a boil, then reduce heat to medium-low and simmer, uncovered, until vegetables are very soft, about 30 minutes.
Remove from heat and, working in 2 batches, blend soup in a blender until smooth (use caution when blending hot liquids). Alternatively, use an immersion blender to purée the soup.
Return the soup to the pot and season to taste with salt and pepper. Stir in the sausages and chickpeas and cook over medium-low heat until heated through and sausages are plump.
Meanwhile, cook the pasta in a small pot of well-salted boiling water until al dente, about 8 minutes. Drain well, then return to the pot and toss with the chopped parsley and remaining 1 tablespoon olive oil.
Ladle the soup into 4 warmed soup bowls. Top each bowl of soup with some of the seasoned pasta and serve immediately.
Keep the soup in an airtight container for up to 5 days in the refrigerator, and up to 1 month in the freezer.