Cook the Sausage: In a large pot over medium heat, add the sausage. Break it apart and cook until browned and cooked through, about 6-8 minutes. If there’s minimal fat rendered and the pot seems dry, add the olive oil.​Brennans Market+1How Sweet Eats+1

Sauté the Vegetables: Add the diced onion, garlic, and butternut squash to the pot. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the onions are translucent and the squash begins to soften, about 5-6 minutes.​

Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes until it deepens in color, enhancing the flavor.​

Incorporate Tomatoes and Stock: Pour in the diced fire-roasted tomatoes and add the Parmesan rind if using. Add 4 cups of chicken stock, reserving the remaining cup to adjust the soup’s consistency later if needed. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 15-20 minutes, until the butternut squash is tender.​How Sweet Eats+1Brennans Market+1

Add Cream and Greens: Stir in the heavy cream and chopped kale or spinach. Cook for about 3-5 minutes, until the greens have wilted.​Brennans Market+1How Sweet Eats+1

Cook the Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5 minutes, until tender. If the soup is too thick, add the remaining chicken stock to reach your desired consistency.​How Sweet Eats

Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese and a sprinkle of crushed red pepper flakes for added heat, if desired.