Unique Cheese Tortellini and Kale Soup

3 (4-oz.) Italian sausage links, sliced
1 medium Vidalia onion, finely chopped
1 c. chopped fennel bulb
3 T. minced garlic
2 t. minced fresh thyme
1 t. crushed red pepper flakes
Olive oil
2 (32-oz.) cartons chicken broth
1 c. water
4-6 c. fresh baby kale
1 (15-oz.) can cannellini beans, rinsed and drained
1 (9-oz.) pkgs. refrigerated cheese tortellini
Salt, black pepper

1. In large saucepan, drizzle olive oil in bottom over medium heat.
2. Cook sausage, onion, fennel, garlic, thyme and pepper flakes until sausage is no longer pink.
3. With slotted spoon, remove the sausage mixture to paper towel. Drain off excess oil in saucepan.
4. Place the sausage mixture back into saucepan.
5. Add broth and water and bring to boil.
6. Stir in kale and beans and return to a boil.
7. Reduce heat, simmer, uncovered until kale is tender.
8. Add tortellini and simmer uncovered for 8-10 minutes, or until tender.
9. Taste for seasoning, add if necessary.