In a large heavy soup pot, bring the chicken stock to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste, Pickapeppa sauce and dried herbs.
Drop in the butternut squash pieces and tomatoes into simmering stock. Cover and let cook until the squash starts to soften, about 10 minutes.
Meanwhile, in an 8 - 9 inch non-stick skillet, heat the butter and oil over medium heat. Add the cubed chicken and cook until about half cooked. Add the onions and saute until translucent, 3-4 minutes. Deglaze the pan with the white wine. Add this mixture to the soup pot.
Add the greens and chickpeas. Continue to simmer the soup covered for a few minutes.
Add salt and pepper to taste.
In the meantime, cook the pasta in a separate saucepan according to package directions. Drain.
To serve, ladle a handful of pasta into a soup bowl. Ad a ladle of steaming soup over the pasta. Serve hot and immediately. Pass Parmesan cheese at the table.
Store soup and pasta separately so pasta stays fresh and holds texture.