Pastina and Kale Soup with Andouille

Ingredients

• 1 cup (7 oz./200 g) small soup pasta, such as stelline, orzo or ditalini
• 3 links andouille sausage, about 10 oz. (315 g) total
• 1 Tbs. olive oil
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 1 bunch kale, ribs removed, leaves chopped
• 4 cups (32 fl. oz./1 l) chicken broth
• 1 Tbs. tomato paste
• Salt and freshly ground pepper, to taste
• Grated Parmesan cheese for serving

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