In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it up with a wooden spoon as it cooks. Continue to brown the sausage for about 5-7 minutes, or until it is no longer pink and nicely browned. If there’s excess fat, carefully drain it off.

Add 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 2 cups of cubed butternut squash to the pot. Sauté these ingredients for about 5 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent.

Pour in 6 cups of chicken broth and add 1 teaspoon of dried thyme. Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 15 minutes.

Stir in 10 ounces of cheese tortellini into the simmering soup. Cook according to the package instructions, usually about 5-7 minutes, or until the tortellini is al dente.

Once the tortellini is cooked, fold in 2 cups of baby spinach and cook for an additional 1-2 minutes, just until wilted. Season with salt and pepper to your liking.

Ladle the warm soup into bowls, and finish with a sprinkle of grated Parmesan cheese for a savory touch. Serve it hot, ideally alongside some crusty bread or garlic knots.