Into a large pot over medium high heat, add olive oil. When oil is hot, add onions, carrots, celery, and kohlrabi. Cook 5 minutes, stirring frequently, until vegetables are softened.
Add garlic, salt, pepper, rosemary, thyme, ginger, and bay leaves. Cook 1 minute. Add broth, white wine, and lemon juice. Stir to combine.
Increase heat to high, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Add fusilli and continue cooking, stirring occasionally for 20 minutes, or until noodles reach al dente consistency.
Ladle into soup bowls and serve warm.