Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the Italian sausage and cook for about 5-7 minutes, breaking it up into small pieces.

Stir in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for another 5 minutes.

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

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

Fold in the baby spinach and allow to wilt for 1-2 minutes.

Adjust seasoning with salt and pepper, then serve hot topped with grated Parmesan cheese.