Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the ground turkey sausage and cook, breaking it up into small pieces, until browned and cooked through. Remove the sausage from the pot and set aside.

Add the onion, celery, and salt to the pot. Cook until the vegetables are softened, then add the garlic and cook briefly until fragrant.

Stir in the smoked paprika, then pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the beans, Parmesan rind, cooked sausage, bay leaf, rosemary, oregano, and dried Thai chili, if using.

Bring the soup to a gentle simmer, then reduce the heat and cook until the flavors have melded and the chili (if using) has infused the broth. Season with freshly ground black pepper and additional salt to taste.

Before adding the kale, remove the thick rib from each leaf and discard it. Roll the leaves up tightly, slice into ribbons, then stir the kale into the soup and let it wilt just until tender.

Remove the Parmesan rind, bay leaf, and herbs. Stir in the lemon juice, then ladle the soup into bowls and top with grated Parmesan and freshly ground black pepper.