In a large pot, heat the olive oil over medium heat, then sauté the garlic and onion until softened.
Add the ground chicken and cook thoroughly. Add the chicken broth, Worcestershire sauce, red pepper flakes, Italian seasoning, and salt and pepper to taste.
Dump in the white beans, tomatoes, tortellini, and kale. Bring to a boil and cook for 6-7 minutes, until the kale is wilted and the tortellini is cooked through.
Serve immediately topped with hefty amounts of parmesan cheese and crusty bread.