Pumpkin Tortellini Soup with Chicken Sausage and Kale (Printable Version)

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

# 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 (canned or homemade)
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 (optional)

15 - Freshly grated Parmesan cheese
16 - Chopped fresh parsley

# Step-by-Step Guide:

01 - Heat olive oil in a large soup pot over medium heat. Add the onion and carrot; sauté 4–5 minutes until softened.
02 - Add garlic and chicken sausage; cook 3–4 minutes until sausage is lightly browned.
03 - Stir in pumpkin puree, chicken broth, thyme, nutmeg, and a pinch of salt and pepper. Bring to a simmer.
04 - Add kale and tortellini; simmer uncovered for 8–10 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.

# Additional Tips::

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent
  • The pumpkin adds natural sweetness that balances perfectly with savory sausage
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Don't boil the soup after adding cream, or it may separate and look grainy
  • Tortellini continues absorbing liquid, so the soup will thicken as it sits
  • Fresh tortellini cooks faster than dried, so check it early to avoid mushy pasta
03 -
  • Use an immersion blender if you want a completely smooth base before adding kale and tortellini
  • Grate fresh nutmeg instead of using preground, the difference is remarkable
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