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Gather the ingredients.
Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 5 minutes. Reduce heat to medium.
Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes.
Add dry pasta; cook and stir for 2 minutes.
Stir in tomato paste until evenly distributed, 2 to 3 minutes.
Pour in 3 cups broth; increase heat to high and bring to a boil.
Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a colander to drain briefly
Add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
Stir in white beans; continue cooking and stirring until pasta is tender, 4 to 5 minutes.
Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.