Cheese Tortellini and Kale Soup

Ingredients (12)

• 3 Italian sausage links (4 ounces each), sliced
• 1 medium onion, finely chopped
• 1 cup chopped fennel bulb
• 4 garlic cloves, minced
• 1-1/2 teaspoons minced fresh thyme
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons olive oil
• 2 cartons (32 ounces each) reduced-sodium chicken broth
• 1 cup water
• 4 cups chopped fresh kale
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 package (9 ounces) refrigerated cheese tortellini