Butternut Squash & Sausage Tortellini Soup

1. Place a large pot over medium heat. Add the sausage and a generous pinch of salt and pepper. Break up the sausage as it cooks, browning it for 6 to 8 minutes until cooked through. 2. Add the olive oil if the pot needs more fat. Stir in the onion, garlic, squash, and another generous pinch of salt and pepper. Cook for 5 to 6 minutes, stirring frequently, until the onion and squash begin to soften. 3. Mix in the tomato paste and cook for a few minutes until its color deepens. Add the diced tomatoes, parmesan rind, and 4 cups of chicken stock. Bring to a boil, then lower the heat, cover, and simmer for 15 to 20 minutes, until the squash is tender. 4. Stir in the heavy cream, kale or spinach, and tortellini. Cook for about 5 minutes, until the tortellini is tender and cooked through. Add the remaining cup of stock if you prefer a thinner soup; the tortellini will continue absorbing liquid as it sits. 5. Taste and adjust the salt and pepper as needed. 6. Serve immediately, topped with parmesan cheese and crushed red pepper.