Winter Italian Sausage Soup

I love making soup!  It is one of those meals that can instantly warm your soul.  The butternut squash give the soup a nice bit of sweetness, while the sausage gives it a savory balance.  Give it try one of the cold nights.

3 Tbsp Olive Oil
1 lb Sweet Italian Sausage
1 c Diced Butternut Squash - 1/2 inch cubes or so
1/2 c Diced Onion
1 Clove Garlic - Crushed
1/4 c Diced Celery
1 Tbsp Tomato Paste
1 Tbsp Italian Seasoning
1 14.5 oz can Fire Roasted Diced Tomatoes
6 c Chicken Stock
1 15 oz can Kidney Beans - Drained and Rinsed
1 15 oz can Garbanzo Beans - Drained and Rinsed
1 c Chopped Kale
1/2 c Small Shells - or any other small pasta
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven to 400 degrees.  On a baking sheet toss the butternut squash with 1 Tbsp olive oil, a heavy pinch of kosher salt and a few grinds of black pepper.  Bake for about 20 minutes, or until tender.  Set aside.

In a large stock pot heat the rest of the olive oil over medium high heat.  Add the sausage, breaking it up as it browns.  Let cook 7 - 8 minutes.  Add the onion, garlic, celery, a pinch of salt and some black pepper.  Stir to combine and cook for another 3-4 minutes.  Add the tomato paste and italian seasoning and give it another stir.  Cook another 2 minutes.  Add the fire roasted diced tomatoes and chicken stock.  Bring it to a boil and reduce to a simmer.  Cover and let it cook for about 15 minutes.

Add in the butternut squash, kidney beans, garbanzo beans, kale and pasta.  Stir to combine.  Bring back up to a gentle simmer and cook for another 15 minutes.  Turn off the heat and taste for seasoning.  Add additional salt and pepper if needed and serve.

Serves 4 -6 people