1
In a large saucepan, cook the sausage until no longer pink. Stir and chopp with spatula to break up. Remove from pan and drain.
2
Heat the Olive oil in large pot. Add the Kale, onion, fennel, Carrot, garlic, thyme and pepper flakes in hot oil. until vegetables are firm tender.
3
Add sausage, broth and water; bring to a boil. Rinse and drain the kidney beand (cannellini). and Stir in; return to a boil. Add the herbs. Reduce heat; simmer, uncovered, until kale is tender.
4
Bring back to a boil and add tortellini; simmer, uncovered, for 7-9 minutes or until tender.
