Pumpkin Tortellini Soup with Sausage (Printable Version)

Cozy autumn soup with pumpkin, tortellini, chicken sausage, and kale in a creamy broth. Ready in 45 minutes.

# What You'll Need:

→ 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 1/2-inch rounds

→ Pasta

09 - 9 oz cheese tortellini, fresh or refrigerated

→ Dairy

10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 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 4 to 5 minutes until softened.
02 - Add minced garlic and chicken sausage; cook 3 to 4 minutes until sausage is lightly browned.
03 - Stir in pumpkin puree, chicken broth, dried thyme, ground nutmeg, and a pinch of salt and pepper. Bring to a simmer.
04 - Add kale and tortellini; simmer uncovered for 8 to 10 minutes until tortellini are tender and kale is wilted.
05 - Lower the heat and stir in heavy cream. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
06 - Ladle into bowls and garnish with Parmesan and parsley if using. Serve hot.

# Expert Suggestions:

01 -
  • It's ready in under an hour, which means weeknight dinner without the stress.
  • The sausage adds real depth without requiring you to brown meat for ages or deal with complicated technique.
  • Pumpkin cream soups often feel heavy, but the kale and broth keep this one balanced and surprisingly light.
02 -
  • Don't skip removing the kale stems—they'll stay woody no matter how long you cook them, and they'll make people think something went wrong.
  • Add the cream at the very end over low heat; if it's still boiling when you pour it in, it can separate and look grainy instead of silky.
03 -
  • Make this soup in a pot with a heavy bottom so the cream heats evenly without sticking or scorching on the sides.
  • Taste frequently after you add the sausage because different brands carry different salt levels, and you can always add more but you can't take it back.
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