Tortellini Soup with Butternut Squash and Sausage

0 Preheat oven to 400 degrees.
1 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.
2 Roast the butternut squash in the oven for 30 degrees.
3 Heat a large dutch oven.
4 Spray with cooking grease.
5 Add sausage and cook until brown.
6 Season with garlic, onion powder and paprika.
7 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.
8 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.
9 Add butternut squash and the tortellini noodles into the mixture. Cook for about 5 minutes, until tortellini noodles are soft and cooked through.
10 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.
11 Scoop the soup into bowls. Top with parmesan cheese and red pepper flakes for some extra flavor.
12 Enjoy!