(For fun you can substitute Homestead Ravilini for the Tortellini)
2 tablespoons olive oil
1 lb fully cooked spicy Italian sausage, thinly sliced
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon dried crushed red pepper
10 cups canned low-salt chicken broth (or more if needed)
4 cups chopped kale (1/2 bunch)
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 9-ounce package cheese tortellini
1 cup grated Asiago cheese or Parmesan cheese
Heat oil in heavy large pot over medium-high heat.
Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 min.
Add broth and bring to boil.
Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes.
(Can make 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes.