In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, cook until browned and no longer pink, about 5-7 minutes.

Add 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 2 cups of cubed butternut squash. Sauté for approximately 5 minutes until tender.

Pour in 6 cups of chicken broth and stir in 1 teaspoon of dried thyme. Bring to a gentle boil, then reduce heat and let simmer for about 15 minutes.

Stir in 9 ounces of cheese tortellini and cook according to package instructions, typically about 5-7 minutes.

Fold in 4 cups of fresh baby spinach and cook for an additional 1-2 minutes until wilted.

Adjust seasoning with salt and pepper, ladle into bowls, and finish with a sprinkle of grated Parmesan cheese.