In a deep 12″ skillet, heat olive oil over medium-high heat. Saute onion and sausage until onion is tender and sausage is browned. Transfer meat and onions to a bowl and set aside.
Pour wine into pot, and bring to a boil, scraping up any browned bits from the bottom of the pot. Add undrained tomatoes, chicken broth, pasta, and green beans. Return to a boil, and cook according to the cooking time on the pasta package. Stir often, scraping the bottom of the pan, until pasta is tender.
Add sausage and onions back to pot, and stir in 1 c. Italian blend cheese. Turn off heat, and sprinkle remaining 1/2 c. Italian blend cheese and feta over the top. Cover until cheese is melted before serving.