Save to Pinterest When the autumn chill settles in, there is nothing quite like a steaming bowl of comfort to warm the soul. This Pumpkin Tortellini Soup with Chicken Sausage and Kale is a celebration of seasonal flavors, combining the velvet richness of pumpkin with savory proteins and tender pasta. It is a one-pot wonder that brings the essence of a cozy Italian-inspired kitchen directly to your table.
Save to Pinterest The beauty of this soup lies in its simplicity. By browning the chicken sausage alongside aromatics like onion and carrot, you build a savory foundation that perfectly complements the creamy pumpkin broth. Adding the kale and tortellini at the end ensures the vegetables remain vibrant and the pasta stays perfectly al dente.
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
For a lighter version of this creamy soup, you can easily swap the heavy cream for half-and-half. To ensure the best texture, be sure to remove the tough stems from the kale before chopping, and keep an eye on the tortellini so they do not overcook.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute the chicken sausage with turkey or plant-based sausage depending on your dietary preferences. If pumpkin is unavailable, butternut squash puree offers a delicious and slightly sweeter alternative that works wonderfully with the same seasonings.
Serviervorschläge
To complete the meal, serve this soup alongside a thick slice of crusty bread, perfect for soaking up the creamy broth. A glass of crisp white wine provides an excellent acidic balance to the richness of the pumpkin and cheese tortellini.
Save to Pinterest Whether you are hosting a fall gathering or simply looking for a new family favorite, this Pumpkin Tortellini Soup is sure to satisfy. It is a hearty, flavorful dish that captures the very best of autumn in every spoonful. Enjoy the warmth and richness of this easy-to-make masterpiece.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, you can prepare the soup base up to 2 days in advance. Store tortellini separately and add when reheating to prevent them from becoming mushy. The flavors actually develop and improve overnight.
- → Can I use fresh pumpkin instead of canned?
Absolutely. Roast a small sugar pumpkin, scoop out the flesh, and puree until smooth. One medium pumpkin yields approximately 2 cups of puree. Fresh pumpkin may require slightly longer cooking time to reach desired consistency.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or cream if the soup has thickened. Avoid boiling to prevent cream from separating.
- → Can I freeze this soup?
Freezing works best without the cream and tortellini. Prepare the soup base through step 4, cool completely, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, then reheat and add fresh tortellini and cream.
- → What can I substitute for kale?
Spinach, Swiss chard, or chopped escarole work beautifully. Add these tender greens during the last 2-3 minutes of cooking to maintain their texture and vibrant color.
- → How do I make this soup dairy-free?
Use coconut cream or full-fat canned coconut milk instead of heavy cream. Choose dairy-free tortellini, available in many specialty stores, and omit the Parmesan garnish or use a vegan alternative.