In a large pot, heat olive oil over medium heat. Add Italian sausage and cook while breaking it up with a spoon until browned and cooked through. Removing excess fat at this stage ensures your soup isn’t greasy!

Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for about 5 minutes until the vegetables start to soften. This step enhances the flavor base of your soup as the veggies release their natural sweetness.

Pour in chicken broth and add dried thyme. Bring everything to a boil before reducing heat to let it simmer for about 15 minutes. This allows all those lovely flavors to meld together while making sure your vegetables are tender.

Stir in cheese tortellini into the simmering soup. Cook according to package instructions (usually about 5–7 minutes) until they are tender but still hold their shape. Properly cooked tortellini adds a delightful texture—don’t rush this step!

Stir in baby spinach and let it cook for just 1–2 minutes until wilted. This not only adds color but also boosts nutritional value without overwhelming the dish.

Finally, season your soup with salt and pepper to taste before ladling it into bowls. Top each serving with grated Parmesan cheese just before serving for an extra touch of flavor!