Pumpkin Tortellini Soup with Chicken Sausage and Kale (Printable)

Creamy pumpkin soup with cheesy tortellini, savory chicken sausage, and fresh kale. A hearty 45-minute meal perfect for autumn evenings.

# Ingredient List:

→ 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

→ Proteins

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

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means weeknight dinner without the stress.
  • The combination of sweet pumpkin and savory sausage feels fancy enough for company but tastes like a warm hug on a cold day.
  • Kale adds a peppery brightness that keeps the soup from feeling heavy, even with the cream.
02 -
  • Don't skip the initial sauté of the onion and carrot—those caramelized bits become the flavor foundation, and rushing it means a soup that tastes flat.
  • If your tortellini are frozen instead of refrigerated, add an extra minute or two to the simmer time, but watch them closely so they don't burst open and release their filling.
03 -
  • If you're cooking for someone who's sensitive to texture, mash some of the pumpkin against the side of the pot to make the soup even creamier.
  • Serve this with crusty bread for dipping and a glass of crisp white wine—the acidity cuts through the richness and makes every spoonful taste brighter.
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