Crisp the Sage: In a large enameled Dutch oven or soup pot, heat olive oil and butter over medium heat until sizzling. Add whole sage leaves and fry for 45 to 60 seconds until fragrant and crisp (do not burn). Use a slotted spoon to transfer crispy sage to a paper towel-lined plate. Sprinkle with a pinch of sea salt.

Sauté Aromatics: In the remaining sage-infused butter in the pot, add minced shallot and cook for 2 to 3 minutes until translucent. Stir in minced garlic and cook for 60 seconds until fragrant.

Simmer Velvety Broth: Whisk in pumpkin puree, vegetable broth, ground nutmeg, sea salt, and black pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 8 to 10 minutes to marry the rich autumn flavors.

Stir in Cheeses & Cream: Whisk in whole milk ricotta cheese, heavy cream, and grated Parmigiano-Reggiano cheese until completely smooth and velvety.

Cook Fresh Tortellini: Add fresh refrigerated three-cheese tortellini directly into the simmering soup broth. Cook for 3 to 4 minutes (or according to package instructions) until the tortellini are plump, tender, and float to the surface.

Ladle & Garnish: Remove pot from heat. Taste and adjust seasoning with additional sea salt or black pepper if desired. Ladle steaming tortellini soup into rustic bowls. Crown with crispy fried sage leaves, a drizzle of cream, and extra shaved parmesan. Serve immediately with warm crusty sourdough bread.