Remove casings from sausage. Heat oil in a Dutch oven over medium-high heat. Add sausage, onion, and garlic; cook 4 minutes, stirring to crumble. Stir in 1 cup water and next 5 ingredients (through broth); bring to a boil. Reduce heat; stir in escarole. Simmer 10 minutes or until escarole and pasta are tender. Top with cheese.
One of my favorites! Use hot italian sausage for extra spice. I usually omit the pasta and add a can of drained & rinsed white beans or chickpeas instead only because we like firm pasta and the pasta tends to be mushy in the leftovers (there are only two of us).