1. Start by heating a large pot over medium heat. Add the sausage, along with a big pinch of salt and pepper. Break the sausage apart and brown it until it’s golden and cooked through, about 6–8 minutes.

2. If you need a bit more oil in the pot, add the olive oil. Stir in the diced onion, minced garlic, and cubed butternut squash, seasoning with another large pinch of salt and pepper. Cook, stirring often, until the onions and squash start to soften, about 5–6 minutes.

3. Stir in the tomato paste and let it cook for a few minutes, allowing the color to deepen and the flavor to develop.

4. Pour in the diced fire-roasted tomatoes, add the parmesan rind, and then pour in 4 cup of chicken stock. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for 15–20 minutes, until the squash is tender.

5. Stir in the heavy cream, then add the chopped kale (or spinach) and the cheese tortellini. Cook for about 5 minutes, until the tortellini is tender and everything is warmed through. If needed, add the remaining 1 cup of chicken stock now.

6. Taste the Butternut Squash and Sausage Tortellini Soup and adjust the salt and pepper as needed. Serve it up hot, topping each bowl with a generous sprinkle of grated Parmesan cheese and a dash of crushed red pepper, if desired.