Heat ½ tablespoon olive oil in a medium skillet over medium heat until shimmering. Place the sausages into the hot pan and cook, undisturbed, for 2 minutes. Rotate sausages and continue to cook 2 minutes per side until evenly browned. Remove from heat, transfer the sausages to a cutting board and cool for 5 minutes. Slice the sausages into ¼-inch thick slices; set aside.

Bring a large pot of lightly salted water to a boil and cook pasta al dente according to package directions. Reserve 2 cups of pasta water and drain the pasta. Lightly drizzle the pasta with olive oil and toss to coat; set aside.

In the same pot, heat remaining olive oil over medium heat. Add onion, garlic, carrot and celery and cook until tender, about 6 to 8 minutes. Stir in the cannellini beans, chicken broth, reserved pasta water, tomatoes, Italian seasoning and sausages and bring to a boil.

Stir in the kale and pasta and simmer for 5 minutes longer. If desired, sprinkle with Parmesan cheese before serving.