Preheat your oven to 400°F (200°C). Cut the butternut squash and red peppers into chunks, then toss them with olive oil and salt. Roast for 25–30 minutes.

In a large pot over medium heat, sauté the Italian sausage, breaking it apart until browned (about 5–7 minutes).

Add diced onion and minced garlic to the browned sausage and sauté until translucent (3–4 minutes).

Pour in the chicken broth, scraping the pot to include flavorful bits, and let it simmer.

Mix in the roasted vegetables, mashing some squash for a creamy texture, and simmer for another 5 minutes.

Stir in the tortellini and spinach, cooking until the tortellini is tender and spinach is wilted (5–7 minutes).

Combine ricotta cheese, chopped sage, and lemon zest in a small bowl until smooth, then set aside.

Serve the soup in bowls with a dollop of the sage cheese swirl and garnish with extra sage or black pepper.