In a large pot, heat a drizzle of olive oil over medium heat. Add the Italian turkey sausage, breaking it apart with a wooden spoon as it cooks. Sauté for about 5-7 minutes until the sausage is browned.

Add the chopped onion and minced garlic to the pot. Cook for 3-4 minutes until the onion becomes translucent and tender.

Stir in the chopped kale, crushed red pepper flakes, white wine or chicken stock, and chicken stock. Add the rinsed cannellini beans, diced tomatoes, and chopped sun-dried tomatoes. Mix thoroughly.

Increase the heat to boil, then reduce to a gentle simmer. Cover and cook for 15-20 minutes until the kale is tender.

Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve hot.