1-First, brown the 1 pound of sweet Italian sausage in a large pot over medium heat for 6 to 8 minutes, seasoning it with kosher salt and pepper. If the pot seems dry, add 1 tablespoon of olive oil to prevent sticking. This step builds a savory base that makes the whole dish pop.

2-Next, add 1 large diced onion, 4 minced garlic cloves, and 2 ½ cups of cubed butternut squash to the pot. Cook this mix for 5 to 6 minutes until softened, sprinkling in more salt and pepper as needed. Then, stir in 1 tablespoon of tomato paste and cook until it darkens, which deepens the flavor.

3-Now, toss in 14 ounces of diced fire roasted tomatoes, 1 parmesan rind, and 4 cups of chicken stock. Bring everything to a boil, then lower the heat to simmer, cover, and cook for 15 to 20 minutes until the squash is tender. At this point, your kitchen will smell amazing, hinting at the cozy butternut squash sausage tortellini soup recipe ahead.

4-Finally, stir in ¾ cup of heavy cream, 3 cups of chopped kale or spinach, and 8 to 12 ounces of cheese tortellini. Let it cook for another 5 minutes until the tortellini is tender, adding the remaining chicken stock if the soup needs thinning. Adjust seasoning with salt and pepper, then serve hot, topped with parmesan cheese and crushed red pepper. Pair it with buttered sourdough bread for the ultimate comfort meal.