Autumn Squash & Orzo Soup with Sausage

"Fall in a bowl" is how our test kitchen taste-testers described this recipe! We found a garlic sausage at our local butcher that perfectly balanced the sweet squash, but this flavorful soup will come out delicious with whatever kind of sausage you have available. You could even substitute the sausage for diced pancetta or omit it altogether! Either way, this warm and hearty recipe is exactly the sort of comforting meal you'll want after a long day of fall yard work or pumpkin picking.

Instructions

1. Heat a large pot over medium heat and brown the ground sausage until no pink remains.
2. Transfer cooked sausage to a bowl and set aside, leaving the leftover fat in the pot.
3. Add the onion and sauté for 4-5 minutes, until translucent. If the pot begins to get too dry, add a very small amount of olive oil or water.
4. Add the garlic and cook for 1 minute, until fragrant.
5. Add the squash, cooked sausage, and whole herbs and cook for 5 minutes.
6. Add the broth and cover. Bring to a simmer.
7. Once simmering, uncover and cook 10-15 minutes, until the squash has softened.
8. Once the squash has softened, add the pasta and cook until al dente.
9. Serve warm with grated Parmigiano Reggiano.