In a large pot, over medium heat, add your Italian sausage. Brown the sausage for about 6–8 minutes, breaking it apart until fully cooked. Drain excess fat if necessary.

If needed, add a splash of olive oil, then toss in chopped onions, minced garlic, and diced butternut squash. Sauté for about 5–6 minutes until onions are translucent.

Next, stir in a couple of tablespoons of tomato paste. Cook for an additional 2–3 minutes until the paste darkens slightly.

Pour in the fire-roasted diced tomatoes, parmesan rind and chicken stock. Bring to a gentle boil, reduce to low and simmer uncovered for about 15–20 minutes.

Stir in the heavy cream and chopped kale, then add the cheese tortellini. Cook uncovered for an additional 5 minutes until tortellini are tender.

Taste and adjust seasoning with salt and pepper. For a touch of heat, add crushed red pepper flakes if desired. Serve warm.