Pumpkin Tortellini Soup with Chicken Sausage and Kale (Printable)

Creamy autumn soup with pumpkin, chicken sausage, cheese tortellini, and fresh kale.

# 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 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, 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 4–5 minutes until softened. Add minced garlic and sliced chicken sausage; cook 3–4 minutes until sausage is lightly browned.
02 - Stir in pumpkin puree, chicken broth, thyme, nutmeg, and a pinch of salt and pepper. Bring to a gentle simmer.
03 - Add chopped kale and cheese tortellini; simmer uncovered for 8–10 minutes until tortellini are tender and kale is wilted.
04 - Lower heat and stir in heavy cream. 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 if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The combination of creamy pumpkin with cheesy tortellini creates that perfect spoonful where every element shines without competing.
  • Its wonderfully adaptable to whatever vegetables are languishing in your crisper drawer - my husband once added diced bell peppers and it was possibly even better than the original.
02 -
  • Never add the cream while the soup is at a rolling boil, or youll end up with an unpleasantly curdled texture - I ruined an entire batch learning this lesson.
  • The tortellini continues absorbing liquid even after cooking, so if making ahead, either add the pasta just before serving or expect a thicker soup when reheating.
03 -
  • Save the Parmesan rinds in your freezer and toss one into the simmering broth - it melts partially, infusing the soup with a complex umami note that elevates every spoonful.
  • If you have time, brown the sausage separately and drain it on paper towels before adding to the soup - this prevents excess fat from clouding your beautiful broth while preserving all the flavor.
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