I’m down to the last tube of pork sausage from the hog we got last year, and we have a glut of Butternut Squash (if it ever gets picked!) so I think both are going to go into this stew:
Spicy Autumn Sausage Butternut Squash Stew
I made this soup on Saturday & it is now my go-to hearty could-be-vegetable soup. I have not been able to find a veggie soup I like, but you could easily add additional veggies to what is already in this soup (diced tomatoes, carrots, celery, onions, kidney & northern beans).
I do like the soup ‘as is’ with nothing extra added - will be making it for church potlucks when we have soup & sandwich night during Lent. There is ground beef in the soup, but one of these days I will sub that out for sausage & see if I like it that way.
The soup has ditalini pasta - I actually found it at Food Lion. The recipe suggests cooking separately, then adding when serving. I put the cup of dry ditalini in the soup about an hour before serving - it soaked up just enough broth to thicken the soup a bit & I will add it this way again next time I make the soup.
https://www.cookingclassy.com/olive-garden-pasta-e-fagioli-soup-copycat-recipe/