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Fall Vegetable Soup with Chicken Sausage
Ingredients
  • 3 tablespoons olive oil, divided
  • 12 ounces Italian-style chicken or turkey sausage (if raw, casings removed and crumbled; or if cooked, diced)
  • 1 large yellow onion (12 ounces), diced
  • 2 medium carrots, scrubbed and diced
  • 2 cloves garlic, minced or finely grated
  • 2 teaspoons chopped fresh sage
  • ½ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups cubed butternut squash (½-inch cubes)
  • 4 cups low-sodium chicken broth
  • One (14.5-ounce) can no-salt-added diced tomatoes, with their juices
  • 2 cups chopped kale leaves
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