Bring stock to a boil, whisk in tomato paste, hot sauce, oregano, thyme, rosemary, basil and squash. Simmer for 10 minutes. Saute onion in oil and butter for 5 minutes. Add tomatoes and simmer for 5 minutes. Add onion mixture to the soup. Add chickpeas, salt, pepper, and chicken. Simmer for 5 minutes. Place a handful of pasta in a bowl, pour soup over the top and serve with parmesan cheese.
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