In a large pot over medium heat, add the Italian turkey sausage. Cook, breaking it apart with a wooden spoon, until it’s nicely browned and no longer pink, about 5-7 minutes.

Add chopped onion and minced garlic to the same pot, stirring well. Sauté for about 3-4 minutes or until the onion becomes translucent and fragrant.

Incorporate the chopped kale along with crushed red pepper flakes, white wine or chicken stock, and chicken stock. Stir well.

Mix in the drained cannellini beans, diced tomatoes, and sun-dried tomatoes. Combine thoroughly and season with freshly ground pepper.

Bring the soup to a gentle boil, then reduce heat to a simmer and cover the pot. Cook for about 15-20 minutes.

Taste the soup and adjust seasoning as needed, adding lemon juice or salt if desired.

Ladle the hot soup into bowls, optionally garnishing with fresh herbs or cheese. Enjoy with crusty bread or salad.