In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 pound of Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes or until the sausage is browned and no longer pink.

Once the sausage is cooked, introduce 1 diced onion, 2 minced garlic cloves, 2 sliced carrots, and 2 cups of cubed butternut squash to the pot. Sauté for about 5 minutes, stirring frequently.

Next, pour in 4 cups of chicken broth and sprinkle in 1 teaspoon of dried thyme. Increase the heat to high and allow the soup to reach a gentle boil; then reduce the heat and let it simmer uncovered for 15 minutes.

Add 9 ounces of cheese tortellini to the simmering soup. Cook according to package instructions, typically around 5-7 minutes.

In the final step, gently fold in 2 cups of baby spinach. Cook for an additional 1-2 minutes until the spinach has wilted. Adjust seasoning with salt and pepper.

Ladle the soup into bowls, garnishing each with grated Parmesan cheese. Serve hot, perhaps alongside a slice of crusty bread.