In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage and cook until browned, about 5-7 minutes. Remove excess fat and set aside.

In the same pot, add diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for 5 minutes until softened.

Pour in 6 cups of chicken broth and add 1 teaspoon of dried thyme. Bring to a boil, then reduce heat, and simmer for 15 minutes.

Add 9 ounces of cheese tortellini and cook according to package instructions, about 5-7 minutes.

Stir in 2 cups of baby spinach and cook for another 1-2 minutes until wilted. Season with salt and pepper.

Ladle soup into bowls and top with grated Parmesan cheese. Serve hot.