Preheat oven to 400 degrees.

Peel the butternut squash, scoop out the seeds, and cut in half. Chop half of the butternut squash (about 2 cups) into small cubes. Toss in a bowl with olive oil, salt, and pepper.

Roast the butternut squash in the oven for 30 degrees.

Heat a large dutch oven.

Spray with cooking grease.

Add sausage and cook until brown.

Season with garlic, onion powder and paprika.

Add the block of cream cheese to the dutch oven. Use a spoon to crush the cream cheese and help the melting process. Stir around until creamy and melted, about 2 minutes.

Pour the can of tomatoes, chicken broth into the dutch oven. Cook for about 10 minutes. Make sure the mixture is hot and heated all the way through.

Add butternut squash and the tortellini noodles into the mixture. Cook for about 5 minutes, until tortellini noodles are soft and cooked through.

Cut the heat to low and add in the ½ bag (4 oz) of spinach. Mix completely and let cook for about 2 minutes, until the spinach leaves start to wilt.

Scoop the soup into bowls. Top with parmesan cheese and red pepper flakes for some extra flavor.

Enjoy!