In a pot over medium heat, add the olive oil and shallot and saute until tender, about 2-3

minutes.

Increase your heat to medium-high and add the hot Italian sausage, breaking it up with a

wooden spoon, and cook for about 5-7 minutes until the sausage is cooked through.

Once the sausage is browned and cooked through, add the sage, salt and pepper and mix to combine.

If needed, drain off any excess fat, then add the uncooked pasta to the pot.

Next, add the Butternut Squash Bone Broth Soup and Chicken Bone Broth. Stir to combine then leave pasta, uncovered, to cook for 15-17 minutes, stirring occasionally, until pasta is cooked through and the sauce has thickened.

Serve and enjoy!