Directions

1. In a soup pot over medium heat add butter or oil

2. Once melted or heated add the sage leaves. Let them cook for 4-5 minutes, stirring frequently. They should darken and be crispy

3. Remove sage leaves and cut into small pieces

4. Add butternut squash soup to the pot along with cinnamon, garlic powder, smoked paprika and salt. Let cook until heated through

5. Add the sage back in along with the tortellini. Let cook a few more minutes to heat everything up

6. Ladle into soup bowl and add crumbled goat cheese and fresh cracked pepper. Enjoy!