Preheat the oven to 400ºF. Line a large sheet pan with parchment paper.

Combine the basil, oregano, salt, thyme, black pepper, rosemary, and red pepper flakes in a small bowl. Divide the mix in half and set both small bowls aside.

Add the diced butternut squash to the prepared sheet pan, drizzle with olive oil and one half of spice mix (one small bowl), and toss to coat. Spread out in one even layer.

With lightly oiled hands, form the ground chicken sausage into evenly sized ½-tablespoon meatballs, and nestle on the sheet pan between the squash, avoiding overlap. Bake until the squash is lightly browned and tender and the sausage meatballs reach an internal temperature of 165ºF, 20 to 24 minutes.

Meanwhile, make the soup: heat the oil over medium heat in a large pot or dutch oven until shimmering. Add the onion and cook, stirring often until translucent, 3 to 5 minutes. Stir in the garlic and remaining spice mix and cook, stirring constantly, until fragrant, 1 to 2 minutes. Add the tomato paste and cook, stirring constantly, until deep red and incorporated into the onion mixture, another 1 to 2 minutes.

Stir in the broth, coconut milk (or cream), and 2 cups of water, and increase the heat to high. Bring the soup to a boil. Once boiling, add the tortellini and cook until it rises to the top, 3 to 5 minutes. Reduce the heat to medium-low.

Transfer the cooked sheet pan components to the soup pot along with the spinach or kale. Stir gently to combine and continue cooking until the kale has wilted, 2 to 3 minutes. Salt to taste.

Remove the pot from the heat and serve in bowls with grated parmesan or nutritional yeast on top (if using).