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Kale, Sausage And Tortellini Soup

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Washington Post
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soups low carb nut free easter lunch

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Ingredients

1 tablespoon olive oil

12 ounces uncooked garlic-herb chicken sausage, such as Al Fresco brand, cut into bite-size pieces

1 medium onion, chopped (1 cup)

2 medium cloves garlic, minced

8 ounces kale leaves (tough stems discarded), chopped, washed and drained (about 5 cups)

1/2 teaspoon crushed red pepper flakes

15 ounces canned cannellini beans, rinsed and drained

64 ounces low-sodium vegetable broth

9 ounces fresh cheese tortellini

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