In a large pot, heat the 2 tablespoons of extra virgin olive oil over medium heat. Once hot, add the shredded carrot and sauté for about 3-4 minutes until it begins to soften.
Next, toss in the diced kielbasa. Cook for another 3-5 minutes, stirring occasionally, until the kielbasa is browned.
Add the frozen peas and ditalini pasta. Stir to combine everything evenly.
Gently add 3 cups of chicken stock or water to the pot, along with the bay leaves.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Allow it to simmer for about 10-12 minutes, or until the pasta is tender.
Once cooked, remove the pot from heat. Discard the bay leaves and stir in the chopped parsley.
Ladle the pasta into bowls and top with freshly grated Parmesan cheese. Enjoy!
