Creamy Sausage Pumpkin Soup with Tortellini and Kale Recipe
This Creamy Sausage Pumpkin Soup with Tortellini and Kale is a warm and hearty fall classic, blending savory Italian sausage, creamy pumpkin purée, tender kale, and cheesy tortellini. Perfect as a comforting meal, this soup boasts a rich flavor profile with a touch of spice and a smooth, velvety texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 fresh sage leaves (see recipe note for substitution)
- 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, your preference), torn
- 9 ounces refrigerated cheese tortellini
Instructions
- Heat the aromatics: In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-low heat. Add diced onion, minced garlic, and sage leaves. Cook over medium heat until fragrant and onions turn translucent without browning, about 3-5 minutes.
- Cook the sausage: Add the chicken sausage after removing the casings. Break it into small pieces using a wooden spoon and spread evenly in the pot. Let it brown without stirring too much for about 3-5 minutes until cooked through and richly browned.
- Add pumpkin and seasonings: Stir in the pumpkin purée, kosher salt, black pepper, and red pepper flakes, making sure everything is evenly coated with the pumpkin.
- Add liquids: Pour in the chicken broth and heavy cream, stirring to combine all ingredients thoroughly.
- Add kale and simmer: Toss in the torn kale, stir well, then cover the pot and let the soup cook on medium-low for 10-15 minutes, allowing flavors to meld and kale to soften.
- Cook tortellini: Add the refrigerated cheese tortellini to the pot and cook for an additional 2 minutes until the tortellini are heated through and tender.
- Serve: Ladle the soup into bowls and top with freshly grated Parmigiano Reggiano cheese and an optional drizzle of olive oil for extra richness. Enjoy warm.
Notes
- Proper Onion Sautéing: Cook the onions until translucent to bring out their natural sweetness without adding bitterness. Lower the heat if they brown too quickly.
- Crumbled Sausage: Break sausage into small pieces and spread evenly to allow browning. Avoid excessive stirring at first to get a good sear for deeper flavor.
- Finishing Touches: Serve with freshly grated Parmigiano Reggiano and a drizzle of olive oil for a nutty, savory finish. Keep extra cheese on the table for guests to add as desired.
