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Creamy Pumpkin Sausage Soup with Tortellini and Kale Recipe

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4.2 from 14 reviews

  • Author: Eve
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This Creamy Sausage Pumpkin Soup with Tortellini and Kale is a comforting and flavorful fall dish that combines savory Italian chicken sausage, smooth pumpkin purée, hearty kale, and tender cheese tortellini in a rich, creamy broth. Perfect for chilly days, it offers a delightful balance of spices and textures, topped with freshly grated Parmigiano Reggiano for an extra touch of indulgence.

Ingredients

Sauté Base

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 3 fresh sage leaves

Main Ingredients

  • 1 lb Italian-style chicken sausage, casings removed
  • 1/2 tablespoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes
  • 15 ounces pumpkin purée
  • 4 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 bunch kale (lacinto or curly, torn)
  • 9 ounces refrigerated cheese tortellini
  • Freshly grated Parmigiano Reggiano cheese (for topping)

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat. Add the diced onion, minced garlic, and fresh sage leaves. Cook for 3-5 minutes until fragrant and softened.
  2. Brown Sausage: Add the Italian-style chicken sausage to the pot, breaking it up with a wooden spoon. Cook for 3-5 minutes until the sausage is browned and evenly cooked.
  3. Add Pumpkin and Seasonings: Stir in the pumpkin purée along with kosher salt, freshly cracked black pepper, and red pepper flakes. Mix thoroughly to coat all the ingredients in the pumpkin purée.
  4. Add Broth and Cream: Pour in the low sodium chicken broth and heavy cream. Stir to combine and create the creamy soup base.
  5. Cook Kale: Add the torn kale into the pot and give everything a good stir. Cover and cook on medium-low heat for 10-15 minutes until the kale is tender.
  6. Cook Tortellini and Serve: Add the refrigerated cheese tortellini to the soup and cook for an additional 2 minutes until the tortellini are tender. Ladle into bowls, top with freshly grated Parmigiano Reggiano, and serve warm.

Notes

  • Substitute fresh sage leaves with 1 teaspoon dried sage if fresh is unavailable.
  • You can use turkey or pork sausage as alternative proteins.
  • For a dairy-free version, substitute heavy cream with coconut milk or cashew cream.
  • If you prefer a thicker soup, reduce the chicken broth by 1 cup and add less cream.
  • Use fresh cheese tortellini or frozen if refrigerated is unavailable, adjusting cooking times accordingly.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://everecipes.com/creamy-pumpkin-sausage-soup-with-tortellini-and-kale-recipe/