Save As the weather cools down and the leaves begin to turn, there is nothing quite as satisfying as a bowl of hearty soup that warms you from the inside out. This Pumpkin Tortellini Soup with Chicken Sausage and Kale brings together the quintessential flavors of autumn, combining a velvety pumpkin base with savory sausage and tender, cheesy pasta for a meal that is both comforting and vibrant.
Save Whether you are hosting a small gathering or just looking to elevate your weeknight dinner routine, this soup hits all the right notes. It is rich and creamy without being overly heavy, and the addition of vibrant kale adds a beautiful splash of color and texture to every single spoonful.
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 (optional garnish)
- Chopped fresh parsley (optional 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 build a flavorful foundation, ensure the onions and carrots are fully softened before adding the garlic. Browning the sausage slightly in the pot adds a lovely savory depth to the finished broth. Also, simmer the soup uncovered once the tortellini are added to allow the liquid to thicken naturally.
Varianten und Anpassungen
You can easily customize this recipe by substituting turkey or plant-based sausage for the chicken sausage. If pumpkin isn't available, butternut squash puree makes an excellent alternative. For a lighter version of the soup, try using half-and-half instead of heavy cream.
Serviervorschläge
This creamy soup is best enjoyed piping hot, topped with a generous dusting of Parmesan cheese and fresh parsley. Serve it with a side of warm, crusty bread to soak up the flavorful broth, and pair it with a crisp white wine to balance the richness of the meal.
Save Gather your loved ones and enjoy a bowl of this comforting seasonal favorite. It is a simple, delicious way to celebrate the bounty of the harvest and keep the evening chill at bay. Happy cooking!
Kitchen Guide
- → Can I make this soup ahead of time?
Yes, you can prepare this soup up to 2 days ahead. Store the base separately from the tortellini, then combine when reheating to prevent the pasta from becoming mushy.
- → What can I substitute for the heavy cream?
Half-and-half works well for a lighter version, or use coconut milk for a dairy-free alternative. The soup will be slightly less creamy but still delicious.
- → Is fresh or canned pumpkin better for this soup?
Both work beautifully. Canned pumpkin puree offers convenience and consistent flavor, while fresh roasted pumpkin provides a slightly sweeter, more nuanced taste.
- → Can I freeze this soup?
Freeze the soup base without tortellini for up to 3 months. Add fresh tortellini when reheating, as freezing can make the pasta texture gummy.
- → How do I prevent the kale from becoming too mushy?
Add the kale during the last 8–10 minutes of simmering. This keeps it tender-crisp rather than completely wilted, maintaining texture and vibrant color.
- → What other greens can I use instead of kale?
Spinach, Swiss chard, or chopped escarole all work well. Add delicate greens like spinach in the final 2–3 minutes to prevent overcooking.