Pumpkin Tortellini Soup with Chicken Sausage and Kale

The first cool snap of October hit our town last Tuesday, and I found myself instinctively reaching for my biggest soup pot. This recipe was born on a rainy Sunday when I discovered a forgotten can of pumpkin puree behind the canned tomatoes and some chicken sausage that needed using. Something magical happened when that sweet earthy pumpkin met the savory sausage and curly kale leaves went limp and vibrant green in the broth.

My neighbor Sarah came over halfway through the first batch I made, drawn in by the smell of thyme and browning sausage. She stood in my kitchen watching the kale hit the hot broth and confessed she had never actually cooked with kale before. We ended up eating steaming bowls right there at the counter while the rain tapped against my kitchen window, both of us surprised by how something so simple could feel so special.

Ingredients

• 1 tablespoon olive oil: Use a good quality one here since it is the foundation your soup builds on
• 1 medium yellow onion, diced: Yellow onions have that perfect sweetness when they cook down
• 2 cloves garlic, minced: Fresh garlic makes all the difference do not use the pre minced stuff
• 2 cups pumpkin puree: Make sure this is pure pumpkin not pie filling which has spices already added
• 4 cups low sodium chicken broth: Low sodium is crucial because you can always add salt but cannot take it away
• 4 cups chopped kale: Remove those tough stems first or you will regret the texture
• 1 medium carrot, peeled and diced: Adds natural sweetness and pretty color contrast
• 12 oz chicken sausage, sliced: The sliced rounds brown beautifully and hold their shape
• 9 oz cheese tortellini, fresh or refrigerated: Fresh tortellini cooks faster and tastes better than dried
• 1/2 cup heavy cream: This is what transforms the soup from good to absolutely luxurious
• 1 teaspoon dried thyme: Thyme and pumpkin are best friends trust me on this
• 1/2 teaspoon ground nutmeg: Just enough to make people ask what that warm background flavor is
• Salt and freshly ground black pepper: Taste as you go since everyones salt tolerance differs
• Pinch of red pepper flakes: Optional but adds this lovely gentle heat that balances the cream

Instructions

Build your flavor foundation:

Heat olive oil in your large soup pot over medium heat, then add the diced onion and carrot. Let them sauté for 4 to 5 minutes until they soften and start smelling amazing, which means the onions should be translucent.

Add the aromatic hitters:

Throw in your minced garlic and sliced chicken sausage. Cook for 3 to 4 minutes, letting the sausage rounds get a little color on them because that browning adds so much depth to the final soup.

Create the pumpkin base:

Pour in the pumpkin puree, chicken broth, thyme, nutmeg, and your first round of salt and pepper. Stir everything together and let it come to a gentle simmer while the pumpkin melts into the broth.

Add the good stuff:

Drop in your chopped kale and tortellini. Let it simmer uncovered for 8 to 10 minutes until those tender little pasta pillows are cooked through and the kale has turned bright green and silky.

Finish with cream:

Lower your heat and stir in the heavy cream. Taste your soup and adjust the seasoning with more salt, pepper, or those red pepper flakes if you like a little kick.

Serve it up:

Ladle into bowls while still steaming hot. Sprinkle some freshly grated Parmesan and chopped fresh parsley on top if you are feeling fancy, though it is honestly perfect without too.

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This soup became my go to contribution for potlucks after three different friends requested the recipe at separate gatherings. Something about the combination feels both comforting and special, like you put way more effort into it than you actually did.

Making It Your Own

I have made this with turkey sausage when that was what the store had, and honestly it worked beautifully. The subtle sweetness of turkey sausage actually plays really nicely with the pumpkin, though you might want to add an extra pinch of salt since it is less seasoned than chicken sausage usually is.

Freezing And Storing

This soup freezes surprisingly well, though I recommend freezing it before you add the cream. Just cool the soup completely, portion it into freezer bags, and when you reheat it, stir in the cream at the end. The texture stays much better this way, and you will have homemade soup ready on busy weeknights.

What To Serve With It

A crusty baguette for dipping is absolutely non negotiable in my house. Something about tearing bread and sopping up that creamy pumpkin broth feels like the whole point of soup making.

• Grilled cheese sandwiches cut into strips for the ultimate comfort meal
• A simple green salad with sharp vinaigrette to cut through the richness
• Light white wine like Pinot Grigio if you want something to sip

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There is something about a pot of soup simmering on the stove that makes a kitchen feel like home. This one will be on heavy rotation at my house all autumn long, and I bet it finds a permanent spot in your rotation too.

Recipe FAQ

→ Can I make this soup ahead of time?

Yes, you can prepare the base up to 2 days in advance. Store the soup without tortellini, then add fresh tortellini when reheating to prevent it from becoming mushy.

→ What can I substitute for heavy cream?

Half-and-half, coconut milk, or additional chicken broth work well. For a dairy-free option, use full-fat coconut milk for creamy texture without dairy.

→ Is fresh or frozen kale better?

Fresh kale holds texture better, but frozen works in a pinch. If using frozen, thaw and drain excess liquid before adding to prevent thinning the broth.

→ Can I use different sausage?

Turkey, pork, or plant-based sausage all work beautifully. Adjust cooking time slightly based on sausage thickness to ensure proper browning.

→ How do I store leftovers?

Refrigerate in airtight containers for up to 4 days. The tortellini will absorb broth, so add splash of water or broth when reheating to reach desired consistency.

→ Can I freeze this soup?

Freeze without tortellini for best results. Cook fresh tortellini when reheating. If freezing completed soup, tortellini may become softer but remains delicious.