Heat oil over medium-high heat. Add onion, carrot, and fennel. Cook until limp and translucent.
When pasta is drained and the vegetables are tender, stir in white beans, cooked sausage, and greens. Simmer until greens wilt.
Put 6-8 tortellini in each soup bowl then add soup. Serve with grated cheese and crusty bread. And butter…lots of butter.