Heat olive oil in a large soup pot over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in chicken broth, tomato juice, diced tomatoes, and water; bring to a boil.
Stir in potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
Return soup to a boil; stir in macaroni. Cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand before serving for 5 minutes.
