Step 1

Heat the oil in a large stockpot over medium-high heat. Add the sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked sausage to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is no grease remaining, add 1 more tablespoon olive oil.)

Step 2

Add the onion, carrot and apple to the pot. Sauté for 7 minutes, stirring occasionally, until softened. Add the garlic and crushed red pepper flakes and sauté, stirring frequently, for 2 minutes.

Step 3

Add the chicken stock, butternut squash, sage and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 20 minutes or until the squash and carrots are completely soft.

Step 4

Remove and discard the sage. Add the coconut milk. Use an immersion blender to purée the soup until smooth.

Step 5

Add the cooked sausage, tortellini and kale to the soup and stir to combine. Simmer for 3-4 minutes or until the tortellini are al dente. Taste and season the soup with salt and pepper as needed.

Step 6

Serve. Serve warm, garnished with your desired toppings, and enjoy!