In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned, about 5-7 minutes.

Pour in the chicken broth and bring to a simmer.

Add the cubed butternut squash and thyme, and let it simmer for about 15 minutes until the squash is tender.

Stir in the tortellini and cook according to package instructions, usually about 3-5 minutes.

Finally, add the spinach and cook until wilted, about 2 minutes.

Season with salt and pepper to taste before serving.