Slow Cooker (High or Low)

1. Brown the sausage: Heat olive oil in a skillet over medium heat. Add onion and sauté 3–4 minutes until soft. Add chicken sausage, breaking it apart, and cook until browned. Stir in garlic for the last minute.

2. Load the slow cooker: Transfer sausage mixture to the slow cooker. Add butternut squash, diced tomatoes, tomato paste, chicken broth, basil, thyme, and sage, and parmesan rind (optional) . Stir to combine.

3. Cook: Cover and cook on high for 3½ hours or low for 6–7 hours, until squash is tender.

4. Finish: Stir in tortellini, frozen spinach, and cream. Cook on high for an additional 30 minutes, or until the tortellini is tender. Season with salt and pepper.

5. Serve: Ladle into bowls and sprinkle with Parmesan.

Stovetop Option

1. In a large soup pot, sauté onion in olive oil over medium heat. Add chicken sausage and cook until browned. Add garlic; cook 1 minute.

2. Stir in butternut squash, tomatoes, tomato paste, basil, thyme, sage, and 4 cups chicken broth or water and parmesan rind (optional). Bring to a boil, then reduce heat and simmer 20–25 minutes until squash is soft.

3. Add tortellini, spinach, and cream; simmer another 5–7 minutes until pasta is cooked. Season and serve.