1. Heat olive oil in a large pot and brown the sausage until cooked through. Remove and set aside. (Make-ahead tip: For busy nights, you can brown the sausage in advance and store it in the fridge for up to two days. You can also chop the onions and garlic ahead of time, or even make the soup base (sautéed aromatics, squash, broth, and herbs) a day early. When you’re ready to finish the soup, just reheat the base, add the sausage and tortellini, and continue with the recipe. This saves time when you want dinner on the table quickly.)
2. In the same pot, sauté diced onion and chopped garlic until golden and fragrant.
3. Add cubed butternut squash, broth, and dried herbs. Simmer until squash is tender (15–20 minutes).
4. Partially blend the soup with an immersion blender for creaminess, leaving some chunks.
5. Return the sausage to the pot. Stir in tortellini and cook until pasta floats to the top.
6. Add cream and Parmesan cheese, stirring until smooth.
7. Fold in spinach or kale and let it wilt. Season with salt and pepper to taste. Serve hot.

This recipe serves 6 people and can be easily doubled to feed a larger group or make extra for leftovers. Adjust ingredient amounts as needed for your crowd.