Preheat a large pot or dutch oven over medium heat. Thinly slice your sausage links, and add them to the pot with 1 tbsp of the olive oil. Stir occasionally, and cook for about 5 minutes, until the sausage is lightly brown. Remove from the pot and set aside.
Chop the onion, and add it to the pot with 1 tbsp of the olive oil. Stir occasionally for 3-4 minutes, until the onion starts to become translucent.
Next, chop the carrots, celery, and mushrooms into similar size pieces, and add them to the pot. Stir for 3-4 minutes, until the vegetables start to soften. Season with a pinch of salt, pepper, and the Italian seasoning. Stir to combine.
Pour in the can of diced tomatoes, white beans, and the cooked sausage. Add in all of the chicken broth, and stir. Turn the heat down to medium-low, cover with a lid, and let it come to a simmer. Once simmering, let it cook for 20-30 minutes.
During the last 2-3 minutes of cooking, add in the finely chopped kale. Stir it in to let it wilt, and serve!