Heat the EVOO in a soup
pot or large Dutch oven
over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon, until browned. Add the garlic and onions
and cook until soft, about 5 minutes. Add the bay leaf
and squash and season with salt, pepper and a little nutmeg
. Stir in the stock and half-and-half and bring to a boil. Reduce the heat to medium and add the kale
. Simmer until the squash is tender, about 20 minutes.
Add the rice and simmer
until just tender, 18 to 20 minutes, stirring every 2 to 3 minutes. Stir in the sage.
Ladle the soup into shallow bowls. Top with Parmigiano-Reggiano
and a drizzle
Cook's Note: The soup, without the rice, can be covered and refrigerated for a make-ahead meal. Add the rice before serving.