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Add the Italian sausage to a large skillet or pot with a drizzle of olive oil. Cook, breaking it up as you go, until browned.
Add the garlic and thyme and cook for about 30 seconds, just until fragrant.
Add the beans, pasta, butternut squash soup and 2½ cups chicken broth. Stir everything together and bring to a simmer. Cook, stirring frequently, until the pasta is almost cooked through. Keep some extra broth nearby and add a splash as needed if it gets too dry before the pasta is done.
During the last couple minutes of cooking, stir in some greens until wilted.
Turn off the heat and stir in the Parmesan. Finish with red pepper flakes if you want a little heat, and serve with more Parmesan on top.