In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté for about 5-7 minutes until it’s browned and cooked through, stirring occasionally. If there’s excess fat, carefully drain it to keep your soup from being too greasy.

Next, add 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 1 cubed butternut squash to the pot with the sausage. Stir well and sauté for about 5 minutes until the vegetables are tender and the onion is translucent.

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

After the vegetables have cooked through, stir in 9 ounces of cheese tortellini. Cook according to package instructions, about 5-7 minutes, until the tortellini are tender and floating.

Once the tortellini is cooked, fold in 4 cups of baby spinach. Cook for an additional 1-2 minutes, just until the spinach has wilted but remains vibrant green. Taste the soup and season with salt and pepper to your liking.

Ladle the steaming soup into bowls and generously sprinkle with grated Parmesan cheese for an extra touch of creaminess.