Preheat oven to 400 degrees.
In a large saucepan over medium heat, add sausage and cook until browned. Add onion and cook about 3 minutes, until soft. Add garlic and cook for 1 minute.
Add whiskey, and scrape the bottom of the pan to remove brown bits. These bits are all flavor, and the alcohol will cook out!
Add kale and cook for 2-3 minutes, until soft. Add broth and simmer for 15 minutes. Add beans, basil, parsley and water. Bring to a low boil. Add penne pasta and cook for about 15 minutes or until pasta is tender.
Turn heat to low, and add spinach, fresh oregano and basil. Cook for an additional 3-4 minutes, until spinach wilts.
Combine melted butter with flour creating smooth paste. Add mixture slowly to the soup and stir. Continue cooking on low until slightly thickened.
Divide soup between 4 ovenproof bowls. Divide cheese evenly on top of each bowl. Bake for 5-7 minutes or until cheese is melted. Turn oven to broil and cook for an additional 2-3 minutes or until lightly browned.
Be very careful, because cheese will be SUPER HOT! Let rest for about 5 minutes before serving.