1-Brown the sausage. In a large pot over medium heat, cook the Italian sausage for 6 8 minutes, breaking it apart as it browns. Season with a generous pinch of salt and pepper.

2-Add aromatics and squash. If needed, add olive oil to the pot, then stir in diced onion, minced garlic, cubed butternut squash, and another pinch of salt and pepper. Cook for 5 6 minutes until the vegetables begin to soften.

3-Incorporate tomato paste. Mix in tomato paste and cook for 2 3 minutes, stirring constantly. This step is crucial as it allows the tomato paste to caramelize slightly, deepening the flavor of the entire soup.

4-Create the soup base. Add diced fire-roasted tomatoes, parmesan rind, and 4 cups of chicken stock to the pot. Bring everything to a boil, then reduce heat, cover, and simmer for 15 20 minutes. This simmering time allows the squash to become tender and the flavors to meld together.

5-Add final ingredients. Stir in heavy cream and chopped kale or spinach. Add cheese tortellini and cook for 5 minutes until the pasta is tender. If the soup seems too thick, adjust consistency with the remaining chicken stock. Remember that the tortellini will absorb additional liquid as it sits.

6-Final touches. Season with additional salt and pepper to taste. Serve immediately, topping each bowl with freshly grated parmesan cheese and a sprinkle of crushed red pepper for those who enjoy a little heat.