Pumpkin Tortellini Soup with Chicken Sausage (Printable)

Creamy pumpkin and cheesy tortellini with savory chicken sausage and fresh kale make this autumn bowl perfect for cozy dinners.

# Ingredient List:

→ 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 ounces chicken sausage, sliced into ½-inch rounds

→ Pasta

09 - 9 ounces 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
16 - Chopped fresh parsley

# How-To Steps:

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

# Expert Advice:

01 -
  • The tender cheese tortellini practically melt in your mouth while still giving the soup that satisfying chewiness that makes it feel like a real meal.
  • Its one of those miraculous one-pot wonders that somehow tastes like it took all day even though you can have it on the table in under an hour.
02 -
  • If youre not serving the soup immediately, add the tortellini just before serving or theyll soak up too much broth and become mushy.
  • The soup thickens considerably as it cools, so dont worry if it seems a bit thin while cooking.
03 -
  • For a make-ahead freezer meal, prepare the soup without the tortellini, kale, or cream, freeze in portions, then add fresh elements when reheating.
  • If you accidentally oversalt the broth, add a peeled raw potato chunk while simmering for 10 minutes, then remove it, as it will absorb some of the excess salt.
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