1-First, prepare your ingredients by dicing the butternut squash, chopping the onion, and mincing the garlic to get everything organized.

2-In a large pot, start by browning 1 pound of sweet Italian sausage over medium heat with kosher salt and pepper for 6 to 8 minutes, breaking it apart until it’s fully cooked. If the pot seems dry, add 1 tablespoon of olive oil to keep things moving smoothly.

3-Next, stir in the diced onion, minced garlic cloves, cubed butternut squash, and a bit more salt and pepper, cooking for 5 to 6 minutes until they soften and release their aromas.

4-Then, mix in 1 tablespoon of tomato paste and cook it until it slightly caramelizes, adding depth to the flavors.

5-Pour in the 14 ounces of diced fire roasted tomatoes, 1 parmesan rind, and 4 cups of chicken stock, bringing the mixture to a boil before reducing the heat to simmer.

6-Cover the pot and let it cook for 15 to 20 minutes until the squash is tender don’t forget, using fire roasted tomatoes or adding smoked paprika can boost that smoky flavor even more!

7-Stir in ¾ cup of heavy cream for richness, along with 3 cups of chopped kale or spinach and 8 to 12 ounces of cheese tortellini, then cook for about 5 minutes until the tortellini is tender. If the soup thickens, add more chicken stock as needed since tortellini absorbs liquid, and season to taste with additional salt and pepper.

8-Serve it right away, topped with parmesan cheese and a sprinkle of crushed red pepper for extra kick, and pair it with crusty bread if you like. Both fresh and frozen greens work well here, so feel free to use what you have on hand for this versatile recipe.