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 browned and cooked through.

Add 1 diced yellow onion and 3 minced garlic cloves to the pot, stirring for 2 minutes until translucent. Incorporate 2 sliced carrots and 2 cups of cubed butternut squash, allowing them to sauté together for an additional 5 minutes.

Pour in 4 cups of chicken broth and sprinkle in 1 teaspoon of dried thyme. Bring the mixture to a boil, then reduce to a simmer. Cook for about 15 minutes, until vegetables are tender.

Stir in 12 ounces of cheese tortellini and cook for 5 to 7 minutes, until the tortellini float to the surface.

Add 4 cups of baby spinach and allow to simmer for another 1–2 minutes until wilted. Season with salt and pepper to taste.

Ladle the soup into warm bowls, sprinkling grated Parmesan cheese on top before serving.