Pin It As the air turns crisp and the leaves begin to fall, there is no dish more comforting than a warm, steaming bowl of soup. This Pumpkin Tortellini Soup with Chicken Sausage and Kale is the ultimate autumn meal, combining the earthy sweetness of pumpkin with savory sausage and cheesy pasta for a truly satisfying experience.
Pin It This recipe is an Italian-inspired take on classic American fall flavors. By using prepared cheese tortellini and pumpkin puree, you can achieve a depth of flavor that usually takes hours in just a fraction of the time. It is a hearty dish that brings the family together around the table.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cups pumpkin puree (canned or homemade)
- 4 cups low-sodium chicken broth
- 4 cups chopped kale, stems removed
- 1 medium carrot, peeled and diced
- 12 oz (340 g) chicken sausage, sliced into ½-inch rounds
- 9 oz (250 g) cheese tortellini (fresh or refrigerated)
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional)
- Freshly grated Parmesan cheese (for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Step 1
- Heat olive oil in a large soup pot over medium heat. Add the onion and carrot; sauté 4–5 minutes until softened.
- Step 2
- Add garlic and chicken sausage; cook 3–4 minutes until sausage is lightly browned.
- Step 3
- Stir in pumpkin puree, chicken broth, thyme, nutmeg, and a pinch of salt and pepper. Bring to a simmer.
- Step 4
- Add kale and tortellini; simmer uncovered for 8–10 minutes until tortellini are tender and kale is wilted.
- Step 5
- Lower the heat and stir in heavy cream. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Step 6
- Ladle into bowls and garnish with Parmesan and parsley if using. Serve hot.
Zusatztipps für die Zubereitung
To enhance the flavor profile, ensure you brown the chicken sausage properly in the second step; those caramelized bits add immense depth to the broth. Using a high-quality low-sodium chicken broth allows you to control the saltiness of the dish while maintaining a rich base.
Varianten und Anpassungen
This soup is highly versatile. You can substitute turkey or plant-based sausage for the chicken sausage if preferred. For a different seasonal twist, try using butternut squash puree instead of pumpkin. If you are looking for a lighter version, half-and-half works well as a substitute for the heavy cream.
Serviervorschläge
Serve this soup in deep bowls with a generous sprinkle of freshly grated Parmesan. It pairs beautifully with a side of warm, crusty bread and a glass of crisp white wine to complement the creamy, savory notes of the dish.
Pin It With its vibrant colors and rich aromas, this Pumpkin Tortellini Soup is sure to become a new favorite in your autumn recipe rotation. Enjoy the warmth and comfort of a home-cooked meal that tastes like the very best of the season.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. The tortellini may absorb some liquid, so add a splash of broth when reheating to restore desired consistency.
- → What can I substitute for chicken sausage?
Turkey sausage, Italian sausage, or plant-based sausage work well as alternatives. You can also use diced chicken breast or leave out the meat entirely for a vegetarian version, adding more vegetables like diced bell peppers or zucchini.
- → Can I use fresh pumpkin instead of canned?
Absolutely. Roast or boil a small sugar pumpkin until tender, then puree the flesh until smooth. You'll need approximately 2 cups of fresh pumpkin puree to replace the canned version in this soup.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → Can I make this soup lighter?
Yes. Replace heavy cream with half-and-half, evaporated milk, or coconut milk for a lighter version. You can also increase the kale and reduce the tortellini slightly to lower the calorie count while maintaining the hearty texture.