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HEAT oil in a large saucepan over medium heat. Add leeks and garlic; cook, stirring occasionally, for 5 minutes or until leeks are tender. Stir in broth, squash, ale, salt and pepper. Bring to a boil. Reduce heat to medium-low; cook for 10 minutes. Stir tortellini and greens into soup. Cook, stirring occasionally, for 7 minutes.
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