In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage and break it apart with a wooden spoon. Sauté until the sausage is browned and cooked through, about 6-8 minutes. Once browned, drain any excess fat.

In the same pot, add 1 medium diced onion, 2 minced garlic cloves, 2 sliced carrots, and 2 cups of cubed butternut squash. Sauté for about 5 minutes until the vegetables soften and onions become translucent.

Pour in 6 cups of chicken broth and sprinkle in 1 teaspoon of dried thyme. Increase heat to high and bring to a gentle boil. Once boiling, reduce heat to low and let simmer for 15 minutes.

Carefully stir in 1 package (9 oz) of cheese tortellini and cook according to package instructions, usually about 5-7 minutes, until al dente.

Add 2 cups of baby spinach to the soup and let it simmer for an additional 1-2 minutes until the spinach wilts.

Once wilted, taste and season with salt and pepper. Serve hot, garnished with freshly grated Parmesan cheese.