2 tablespoons olive oil
12 ounces cooked, smoked kielbasa sausage, thinly sliced
1 chopped onion
1 cup chopped fresh fennel bulb
4 minced cloves garlic
1 1/2 tablespoons fresh chopped thyme
1/2 teaspoon crushed red pepper
10 cups chicken broth
4 cups chopped kale
15 ounces cannellini beans, drained and rinsed
9 ounces cheese tortellini
1 cup grated Asiago or Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add next 6 ingredients and saute till vegetables are soft and kielbasa is browned, about 12 minutes. Add broth and bring to boil. Stir in kale and cannelini. Reduce heat to low and simmer 4 minutes till kale is wilted. Add tortellini. Simmer about 5 minutes till pasta is just tender but firm to bite. Serve with cheese.