Save There's something about October that makes me crave bowls of soup you can actually sink a spoon into. I was standing in my kitchen on a surprisingly chilly afternoon, staring at a can of pumpkin puree I'd grabbed without a plan, when it hit me—why not combine all the things I love about fall into one pot? The result was this creamy pumpkin tortellini soup, and it's become the kind of recipe I make when I want my kitchen to feel like a warm hug.
I made this for my sister during her first fall as a new mom, and I'll never forget how she sat down with a bowl and just closed her eyes after that first spoonful. She didn't say anything for a minute—just ate. That's when I knew this soup had that quiet magic that goes beyond ingredients on a page.
Ingredients
- Olive oil: Just a tablespoon to get things started—it's your foundation for building flavor without heaviness.
- Medium yellow onion, diced: The sweet base that everything else builds on, and honestly, the aroma alone is worth the effort of chopping.
- Garlic cloves, minced: Two cloves give you enough punch without overpowering the delicate pumpkin.
- Pumpkin puree: Use canned if that's what you have (and it's usually what I reach for), but homemade brings a slightly deeper flavor if you're feeling ambitious.
- Low-sodium chicken broth: Four cups is your liquid backbone—I stick with low-sodium because you'll be adding cream and Parmesan later, and those ingredients bring their own salty notes.
- Chopped kale, stems removed: The vibrant, slightly bitter contrast that keeps this soup from feeling one-note and makes you feel like you're actually eating something good for you.
- Carrot, peeled and diced: A medium one adds natural sweetness and a whisper of texture that complements the creaminess.
- Chicken sausage, sliced into ½-inch rounds: Twelve ounces gives you enough meaty substance to feel like a real meal without making the broth greasy.
- Cheese tortellini: Fresh or refrigerated works beautifully—frozen works too, just add a minute or two to the cooking time.
- Heavy cream: Half a cup stirred in at the end creates that silky finish that makes you want to linger over the bowl.
- Dried thyme: One teaspoon is the quiet backbone of autumn flavor here.
- Ground nutmeg: Half a teaspoon—this is the secret handshake of fall soups, adding warmth without announcing itself.
- Salt and freshly ground black pepper: Season to your taste; freshly ground black pepper makes a real difference.
- Red pepper flakes: Optional, but a pinch at the end gives you the choice to add heat if the mood strikes.
- Parmesan cheese and fresh parsley for garnish: The finishing touches that make people sit up and take notice.
Instructions
- Start with the soften:
- Heat your olive oil in a large soup pot over medium heat, then add your diced onion and carrot. Let them sit there for 4 to 5 minutes, stirring occasionally, until they've softened and the onion turns translucent—you'll know it's happening when your kitchen suddenly smells like someone actually knows what they're doing.
- Bring in the sausage:
- Add your minced garlic and the sliced chicken sausage, cooking for another 3 to 4 minutes until the sausage picks up some light browning on the edges. This isn't about getting it fully cooked—it's about building layers of flavor.
- Build your broth base:
- Stir in your pumpkin puree, chicken broth, thyme, nutmeg, and a pinch of salt and pepper. Bring everything to a simmer and let it hang out there for a moment while you gather the next ingredients—this is when your kitchen really starts to smell like autumn.
- Add the greens and pasta:
- Toss in your chopped kale and cheese tortellini, then let everything simmer uncovered for 8 to 10 minutes until the tortellini are tender and the kale has wilted into the broth. The timing here is flexible—taste a piece of tortellini to make sure it's where you like it.
- Finish with cream:
- Lower your heat to low and stir in the heavy cream slowly, letting it incorporate into the soup without any sudden temperature shock. Take a moment to taste and adjust your seasonings—add more salt, pepper, or a pinch of red pepper flakes if you want to wake things up.
- Serve and celebrate:
- Ladle into bowls and top with freshly grated Parmesan and chopped fresh parsley if you have them. Serve hot, and don't be surprised when people ask for seconds.
Save The first time someone told me this soup reminded them of being wrapped in a blanket, I realized I'd stumbled onto something bigger than just a recipe—it's become the kind of dish people remember. That's when cooking stops being about following directions and starts being about the small moments of warmth you're creating.
Variations to Keep Things Interesting
One of the lovely things about this soup is how forgiving it is when you want to make it your own. I've made it with butternut squash puree when pumpkin felt too predictable, and it brought this nuttier, deeper flavor that felt almost luxurious. Turkey sausage works beautifully if you want something a little leaner, and plant-based sausage does the job if you're cooking for someone who's gone that direction—the soup itself carries enough flavor that the sausage is really just there for texture and substance.
Making It Lighter Without Sacrificing Coziness
If you want all the comfort without quite as much richness, swapping the heavy cream for half-and-half or even a splash of milk mixed with a bit of cornstarch slurry keeps the soup creamy without making it feel heavy. I did this once when someone was coming over who'd mentioned wanting to eat lighter, and honestly, the soup was so flavorful that nobody felt like anything was missing. It's one of those happy accidents where restraint becomes its own kind of gift.
Pairing and Storage Tips
This soup pairs beautifully with crusty bread for soaking up every last drop, and if you're feeling fancy, a crisp white wine—something like a Pinot Grigio or Sauvignon Blanc—cuts through the richness in the most elegant way. For storage, this keeps beautifully in the refrigerator for up to three days, and it actually tastes even better the next day when all the flavors have had time to get cozy with each other.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream if the soup has thickened up too much while sitting.
- This soup also freezes well for up to two months—just leave out the tortellini and add fresh ones when you reheat, so they don't get mushy.
- If you're cooking for a crowd, this recipe doubles easily and scales up without any fussing around.
Save This is the kind of soup that reminds you why cooking matters—it fills you up, yes, but it also fills the room with warmth and makes people want to linger at the table. Make it once, and I promise it'll find its way back into your rotation when autumn rolls around again.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the base up to 2 days in advance. Store tortellini separately and add during reheating to prevent them from becoming mushy. The flavors actually develop and improve after resting overnight.
- → What can I substitute for chicken sausage?
Turkey sausage, Italian sausage, or plant-based sausage work well. For a vegetarian version, use white beans or additional vegetables like butternut squash and mushrooms instead of meat.
- → Is fresh or frozen tortellini better?
Fresh or refrigerated tortellini yields the best texture, but frozen tortellini works perfectly fine. Just add 1-2 minutes to the cooking time when using frozen pasta.
- → Can I use fresh pumpkin instead of canned?
Absolutely. Roast or boil a small sugar pumpkin, then puree the flesh until smooth. One small pumpkin typically yields about 2 cups of puree, equivalent to one can.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if the soup has thickened. Freezing is not recommended as the cream may separate and tortellini texture suffers.
- → Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut milk or cashew cream. Use dairy-free tortellini and omit Parmesan garnish. The result will still be creamy and satisfying.