In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion and garlic. Cook 3-5 minutes until translucent.
Crumble in sausage and cook 5 minutes until "browned."
Stir in the broth, kale and Italian seasoning. Cook 10 minutes.
Add in the ravioli and beans. Cook covered 4 minutes.
Season with salt to taste.