Name: The Best Pumpkin Tortellini Soup with Chicken Sausage and Kale
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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! ); 9 ounces refrigerated cheese tortellini

Jump to Recipe Print Recipe

This Pumpkin Tortellini Soup is a comforting fall dish that will surely become an instant favorite. Flavored with pumpkin and sage, this fall soup is hearty and perfect for dinner. If you’re cooking for more than two people, I suggest doubling the soup so that you get leftovers – it’s delicious the next day! If you are a fan of pumpkin recipes, try my pumpkin bolognese.

pumpkin tortellini soup in a black bowl on a wooden table

why you’ll love this pumpkin tortellini soup recipe
what ingredients do you need to make pumpkin tortellini soup?
how to make this soup
recipe tips and notes
substitutions/variations

why you’ll love this pumpkin tortellini soup recipe

This recipe is fast – Most soups take a long time to simmer on the stove. This recipe cooks quickly and is still flavorful without the traditional amount of time spent simmering.
Hearty portions -Each soup is full of chicken sausage, kale, onions, and tortellini. The serving size is surprisingly large while still being under 500 calories!
It makes excellent leftovers – This soup tastes even better when re-heated the next day. Make sure to store the broth separately from the cooked ingredients (kale, sausage, and tortellini) so that the sausage and tortellini don’t soak up the broth in the fridge.

what ingredients do you need to make pumpkin tortellini soup?

Ingredients for pumpkin tortellini soup: kale, chicken broth, pumpkin, onion, sage, chicken sausage, tortellini, and heavy cream.

This tortellini soup recipe comes together with a few ingredients most you’ll already have on hand:

Onion – Diced onion adds to the heartiness of this stew.
Garlic – Minced garlic adds a nice flavor to this soup without overpowering.
Sage Leaves – Frying the fresh sage leaves gives an autumnal flavor to this broth. If you don’t have fresh sage leaves, use 1 tsp of dried sage instead.
Red Pepper Flakes – I like to go extra heavy on the red pepper flakes, but the amount listed do not yield a particularly spicy soup.
Chicken Sausage – I prefer chicken sausage over traditional pork sausage because it is leaner. Opt for the Italian-style chicken sausage in traditional casings. Most butchers will remove it from the casing if you want to skip that step!
Pumpkin Purée – Ensure you get the pure pumpkin, not pumpkin pie filling! This pure pumpkin gives the soup a delicious flavor and a velvety finish. This is my favorite brand of pumpkin to use.
Chicken Broth (Low Sodium) – You could use vegetable stock if you prefer, but I love the traditional taste of chicken.
Heavy Cream – A little heavy cream goes a long way in this recipe. The heavy cream adds some richness and silkiness to the soup.
Kale – Torn-up kale pieces add a bitch of a crunch and extra vitamins to this tortellini soup. You can use any variety you like– you can even use spinach or escarole!
Tortellini – Remember to purchase refrigerated tortellini, not dried. It makes such a difference.

how to make this soup

Overhead shot of pot with diced onion, minced garlic, and sage leaves.

Step 1: First, heat olive oil in a heavy-bottomed pot or Dutch oven. Add the diced onion, minced garlic, and sage leaves. Cook over medium heat until fragrant, 3-5 minutes.

onion, sausage, sage leaves, in soup pot for pumpkin tortellini soup

Step 2: Next, add chicken sausage to the pot and break it up into small pieces using a wooden spoon. Mix and cook until sausage is browned, 3-5 minutes.

onion, sausage, sage leaves, and pumpkin puree in soup pot for pumpkin tortellini soup

Step 3: Add the pumpkin puree and the salt, pepper, and red pepper flakes;stir to combine. Make sure everything is coated in the pumpkin puree.

pumpkin tortellini soup being made in a pot on a white table - pumpkin broth with cream

Step 4: Add the chicken broth and heavy cream to the pot and mix to combine.

Step 5: Add your torn-up kale before giving the soup a big stir. Cover the pot and cook on medium-low for 10-15 minutes.

pumpkin tortellini soup with kale in a green pot on a white table

Step 6: Add the tortellini and cook for 2 more minutes. Serve and enjoy! Makes 4 hearty servings!

recipe tips and notes

Leftovers – This pumpkin tortellini soup is delicious the next day! To store, separate the broth from the ingredients like the tortellini, sausage, and kale. I use a slotted spoon to take those ingredients out and put them in a Tupperware before pouring the broth into a separate container. This way, the tortellini doesn’t soak up all of the broth!
Toppings – I love to top my hot soup with grated Parmigiano Reggiano cheese and fresh cracked pepper.

substitutions/variations

Sage leaves – If you don’t have fresh sage leaves, use 1 tsp of dried sage
Kale – You can use spinach or escarole instead of kale
Make it vegetarian – Substitute vegetable broth for chicken broth and cannellini beans for the chicken sausage if you’d like a vegetarian take.
Make it vegan – To make a vegan version of this pumpkin soup recipe, make the vegetarian substitutions above and use vegan tortellini and coconut cream instead of heavy cream!

Did you make this recipe? Leave a review below!