In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, using a wooden spoon to break it up as it cooks. Allow the sausage to sizzle and brown for about 5-7 minutes.

Once the sausage is browned, stir in 1 diced onion and 4 minced garlic cloves. Sauté these aromatic ingredients for approximately 3 minutes, or until the onion becomes translucent.

Next, pour in 6 cups of chicken broth and bring it to a rolling boil. Once boiling, add 4 cups of cubed butternut squash, 1 teaspoon of dried thyme, 1 teaspoon of ground sage, and a pinch of crushed red pepper flakes.

After the butternut squash is tender, use an immersion blender to puree the soup until smooth.

Return the soup to medium heat and stir in 1 cup of heavy cream along with 9 ounces of cheese tortellini. Cook for about 5-7 minutes or until the tortellini is tender.

Season your soup with salt and pepper to taste. If desired, garnish with freshly chopped parsley before serving.