Pumpkin Tortellini with Chicken Sausage

When the air turns crisp and the leaves start to fall, there is nothing more comforting than a steaming bowl of Pumpkin Tortellini Soup with Chicken Sausage and Kale. This cozy, creamy autumn soup brings together the earthy sweetness of pumpkin and the savory depth of chicken sausage, creating a hearty meal that captures the essence of the season in every spoonful.

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This recipe is an Italian-inspired take on classic harvest flavors. By using refrigerated tortellini and canned pumpkin puree, you get a rich, slow-cooked taste without spending hours in the kitchen. The heavy cream adds a luxurious finish that makes this soup feel like a special treat for a cold evening.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, peeled and diced
• 2 cloves garlic, minced
• 12 oz (340 g) chicken sausage, sliced into ½-inch rounds
• 2 cups pumpkin puree (canned or homemade)
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 4 cups chopped kale, stems removed
• 9 oz (250 g) cheese tortellini (fresh or refrigerated)
• ½ cup heavy cream
• Pinch of red pepper flakes (optional)
• Freshly grated Parmesan cheese (optional garnish)
• Chopped fresh parsley (optional garnish)

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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 ensure the best texture, use a sharp chefs knife and cutting board to dice the vegetables uniformly. A large soup pot is essential to allow enough room for the tortellini to cook properly. Be sure to stir occasionally with a wooden spoon to prevent the pasta from sticking to the bottom of the pot.

Varianten und Anpassungen

For those with different dietary preferences, you can easily substitute turkey or plant-based sausage for the chicken sausage. If you want a different seasonal flavor, use butternut squash puree in place of pumpkin. For a lighter version of the broth, half-and-half can be used instead of heavy cream without sacrificing too much creaminess.

Serviervorschläge

This hearty soup pairs perfectly with a side of crusty bread, which is ideal for soaking up the savory pumpkin broth. To elevate the meal even further, serve it with a crisp white wine that complements the richness of the cream and the spice of the nutmeg.

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Whether you are looking for a comforting family dinner or a meal to impress guests, this Pumpkin Tortellini Soup with Chicken Sausage and Kale is a reliable and delicious choice. Serve it hot, garnished with plenty of Parmesan, and enjoy the best flavors of fall in one bowl.

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Recipe FAQ

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base up to 2 days in advance. Store it in the refrigerator and add the tortellini when reheating, as pasta tends to absorb liquid and become mushy over time.

→ What can I substitute for heavy cream?

Half-and-half, coconut milk, or evaporated milk work well as lighter alternatives. For a dairy-free option, use full-fat coconut milk for richness.

→ Is frozen kale acceptable?

Fresh kale provides better texture, but frozen kale works if that's what you have available. Thaw and drain it thoroughly before adding to the soup.

→ Can I use pumpkin pie filling?

No, pumpkin pie filling contains sugar and spices that will alter the flavor profile. Stick with pure pumpkin puree for the best savory results.

→ How do I store leftovers?

Cool completely and store in an airtight container for up to 3 days. The tortellini may soften as it sits, but the flavors will continue to develop.