Add olive oil to a large pot over medium heat.

Once hot, add the onion and sauté until starting to turn golden brown.

Add the sausage to the pot and cook until browned. Add garlic to the sausage, cook for an additional minute until fragrant.

Pour in the broth and beans, then stir the parmesan rind, salt, pepper and red pepper flakes into the pot. (*see note below for making this a one pot meal at this point)

Add the prepared escarole and bring to a simmer. Once simmering, reduce heat to low-medium and cover the pot. Simmer until the greens wilt into the soup.

Turn off the heat, add the fresh lemon juice and season to taste with additional salt, pepper and red pepper flakes as needed.

Add the cooked pasta and stir until combined. Serve with additional grated cheese.