In a large pot, heat oil over medium high heat. Add sausages to the pot to brown. Use a fork to press on the sausages, breaking them apart into small pieces. Cook sausage until no longer pink, about 5 minutes. Add celery, onions, carrots and garlic and cook until vegetables are softened, about 5 minutes. Add chicken broth and herbs. Heat to a simmer. Add tomatoes and their juice, and cannellini beans. Simmer over medium heat 20 minutes, with pot cover, slightly askew to allow some steam to escape, stirring occasionally. Stir in kale and simmer for 10 minutes. Stir in pasta and simmer 8-10 minutes until just al dente (pasta will continue to cook after you take it off the heat).
Serve with parmesan cheese
Notes
Pasta will continue to absorb liquid after being added to the soup. If you plan to eat the whole pot in one sitting - no big deal. If you're planning on leftovers the next day, you may notice a reduction in the amount of broth and softer pasta. To remedy this, cook pasta in a separate pot, rinse with cool water and drain. Add about 1/4 cup cooked pasta to each bowl of soup as you're serving it. That way it will stay firmer -- but also won't absorb the broth.