Butter-Me-Up Soup

Step 1 -In a large stockpot over medium-high heat, add 1 tablespoon of the olive oil.

Step 2 -Add the sausage to the heated olive oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.

Step 3 -Reserve 1 tablespoon of the drippings in the stockpot and drain the rest. If there isn't enough of the drippings, add the extra olive oil, as needed.

Step 4 -Add the onion, the carrot, and the apple to the sausage and sauté, stirring occasionally, until they have softened, about 7 minutes.

Step 5 -Add the garlic and the crushed red pepper flakes to the sausage mixture and sauté, stirring frequently, about 2 minutes.

Step 6 -Add 4 cups of the chicken stock, the butternut squash, and the sage to the sausage mixture, and stir to combine. Use the extra stock if you prefer a brothier soup. Bring to a simmer.

Step 7 -Reduce the heat to medium-low. Cover the stockpot and simmer the soup until the squash and the carrots are soft, about 20 minutes.

Step 8 -Remove and discard the sage from the soup, then add the coconut milk.

Step 9 -Use an immersion blender to purée the soup until it is smooth.

Step 10 -Add the cooked sausage, the tortellini, and the kale to the soup and stir to combine. Simmer until the tortellini are al dente, about 3-4 minutes.

Step 11 -Taste the soup and season with the salt and the black pepper, as needed. Stir to combine.

Step 12 -Serve the soup garnished with the parmesan cheese.