Cook tortellini using package directions and drain. Set aside. (I use all but about 2 c. of the tortellini, so I remove that amount and store in the fridge for another use.) If using other fresh tortellini, I use about 4 C tortellini and add 2 T pesto, or more, if desired.
Cook squash (I cut in half and roast in the oven) and cut into bite sized pieces.
Chop vegetables- onions, carrots, celery and garlic.
Add sausage and garlic to olive oil in a stock pot that will fit all of the ingredients and saute' until sausage has browned.
Add onions, carrots, celery, stirring occasionally, until vegetables are softened.
Add tomatoes, beans, cooked squash, seasonings and chicken broth. Bring to a boil. If desired, add bay leaf, but remove before adding pasta.
Add white wine and tortellini and heat together. The soup should be quite thick; but, if too thick, add additional chicken broth.
Just before serving, add in baby spinach. Chopped kale would be an amazing addition if you prefer.
Serve in bowls with bruschetta and freshly grated parmesan cheese on top.