Lightly coat bottom of large stock pot with olive oil. Brown turkey sausage until cooked through. Remove from pot to a plate. Next, saute onion in pan. When translucent, slowly pour in some chicken broth and scrape up bits from bottom of pan. Next, add the carrots, celery, garlic powder, remainder of broth and the 2 bouillons. Return the sausage to the pot. Next, rinse and mash the beans to desired texture - some like it totally smooth, others prefer to have some beans whole. Add to pot. Simmer soup until carrots are almost tender. Next, add pasta and cook the soup until pasta is tender. Finally, add the escarole and cook until wilted. Serve topped with parmesan. SO DELICIOUS! If you have a picky eater, you can opt to puree the entire soup and it will still be yummy.