Pumpkin Tortellini Soup with Chicken Sausage (Print)

Creamy pumpkin and chicken sausage soup with cheesy tortellini and kale for a hearty autumn meal.

# Components:

→ Produce

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cups pumpkin puree
05 - 4 cups low-sodium chicken broth
06 - 4 cups chopped kale, stems removed
07 - 1 medium carrot, peeled and diced

→ Meats

08 - 12 oz chicken sausage, sliced into ½-inch rounds

→ Pasta

09 - 9 oz cheese tortellini, fresh or refrigerated

→ Dairy

10 - ½ cup heavy cream

→ Seasonings

11 - 1 teaspoon dried thyme
12 - ½ teaspoon ground nutmeg
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - Freshly grated Parmesan cheese, optional
16 - Chopped fresh parsley, optional

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and carrot; sauté for 4-5 minutes until softened.
02 - Add minced garlic and sliced chicken sausage to the pot; cook for 3-4 minutes until sausage is lightly browned.
03 - Stir in pumpkin puree, chicken broth, dried thyme, ground nutmeg, salt, and pepper. Bring to a simmer.
04 - Add chopped kale and cheese tortellini to the pot; simmer uncovered for 8-10 minutes until tortellini are tender and kale is wilted.
05 - Lower heat and stir in heavy cream. Taste and adjust seasoning with salt, pepper, and red pepper flakes as desired.
06 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have restaurant-quality comfort food on a Tuesday night without the stress.
  • The combination of creamy pumpkin, savory sausage, and tender tortellini hits every flavor note your autumn appetite is craving.
  • One pot means one cleanup, and honestly, that alone makes this a weeknight hero.
02 -
  • Don't skip the step of sautéing the onion and carrot first—those few minutes of heat create a sweetness that runs through the entire pot and makes the soup taste like you've been working on it all day.
  • Add the cream at the end and keep the heat low when you do; if you let the soup boil after adding cream, it can separate and look sad, but keeping it at a gentle simmer keeps everything silky and unified.
03 -
  • Buy your tortellini fresh from the refrigerated section if you can; they cook faster and have a tender texture that puts frozen versions to shame, though frozen absolutely works in a pinch.
  • Don't stir the soup too vigorously once the tortellini are in—a gentle hand keeps them from breaking apart and turning your broth cloudy.
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