Heat the olive oil in a skillet over medium-high heat. Add the sausage and brown it while breaking it into smaller pieces.

Add the diced celery and chopped onion into the pan with the sausage. Cook vegetables until the onions are soft and translucent, about 4 to 5 minutes.

Add the dry pasta to the pan with the sausage and vegetables. Stir and cook for 2 minutes.

Stir in the tomato paste until evenly distributed and add 3 cups of broth. Stir until combined. Raise the heat to high and bring to a simmer.

When it’s at a simmer, add in the pepper flakes and oregano, as well as the salt and black pepper to taste.

When the soup comes to a boil, reduce the heat to medium and let it simmer for about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.

Place the chopped chard in a bowl and then cover the greens with cold water. Rinse the leaves by swishing your hands through the chard slowly. Any grit will fall to the bottom of the bowl.

Transfer chard to a colander to drain briefly, and then add it to the soup. Cook and stir until the chard wilts, about 2 to 3 minutes.

Stir in white beans and continue cooking and stirring until the pasta is perfectly cooked another 4 or 5 minutes. Remove from heat and stir in grated cheese, if using.

Serve topped with grated cheese if desired.