Add the olive oil to a deep soup pot then add the onion and cook until it becomes translucent, about 5 minutes.
Add the garlic, Bay leaf, salt, thyme, sage, oregano and pepper and stir and cook until the garlic becomes fragrant, about 2 minutes.
Pour in the chicken broth and bring it to a boil over high heat then reduce the heat to low medium and add the carrots, celery and butternut squash and let it simmer for 30 to 45 minutes or until the squash is tender.
Bring the heat back up to high and let the broth boil before adding the pasta and cooking for four to five minutes or until tender then remove the pot from the heat and stir in the Turkey and the chopped kale.
Cover with the lid and let it sit for about 10 minutes before serving with freshly minced parsley for garnish of desired.
Notes
This soup can be stored in an airtight container in the fridge for up to five days.