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It’s fall in New England which can only mean two things: it’s pumpkin season, and it’s soup season. This Pumpkin Tortellini Soup is a comforting fall dish that is sure to 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.
Table of contents
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 portion of soup is fulll of chicken sausage, kale, onions, and tortellini. The serving size is surprisingly large, while still being under 500 calories!
- It makes great leftovers. This soup tastes even better when re-heated the next day. Make sure to store the broth separate 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?
This tortellini soup recipe comes together with a few ingredients, most you’ll already have on hand:
- Olive Oil – Just enough to cook the onions and garlic.
- Onion – Diced onion adds to the heartiness of this stew.
- Garlic – Minced garlic adds a nice flavor to this soup without being overpowering.
- Sage Leaves – Frying the fresh sage leaves gives an autumnal flavor to this broth. If you don’t have fresh sage leaves on hand, use 1 tsp of dried sage instead.
- Salt & Pepper – Everything needs a little salt and pepper!
- 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 to use chicken sausage over traditional pork sausage because it is leaner. Opt for the Italian-style chicken sausage in traditional casings. Most butchers will remove from casing for you if you want to skip that step!
- Pumpkin Purée – Make sure you get pure pumpkin and 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 pumpkin 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 pumpkin tortellini soup with chicken sausage and kale
First, heat olive oil in heavy-bottomed pot or Dutch oven. Add the diced onion, minced garlic, and sage leaves. Cook over medium heat until fragrant, 3-5 minutes.
Next, add chicken sausage to pot and break it up into small pieces using a wooden spoon. Mix and cook until sausage is browned, 3-5 minutes.
Add the pumpkin puree and the salt, pepper, and red pepper flakes;stir to combine. Make sure everything is coated in the pumpkin puree.
Add the chicken broth and heavy cream to the pot and mix to combine.
Add your torn up kale before giving the soup a big stir. Cover the pot and cook on medium-low for 10-15 minutes. Add the tortellini, cook 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 in tupperweare 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 some grated Parmigiano Reggiano cheese and fresh cracked pepper.
- 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 tortellini soup recipe, make the vegetarian substitutions above and use vegan tortellini and coconut cream instead of heavy cream!
Pumpkin Tortellini Soup with Chicken Sausage and Kale
- measuring cup
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 1 fresh sage leaves see recipe note for substitution
- 1 lb Italian-style chicken sausage casings removed
- 1/2 tbsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp red pepper flakes
- 15 oz pumpkin purée
- 4 cups low sodium chicken broth
- 3/4 cup heavy cream
- 1 bunch kale lacinto or curly, your preference!
- 9 oz refrigerated cheese tortellini
- First, heat 2 tbsp heat olive oil in heavy-bottomed pot or Dutch oven over medium-low heat. Add the diced onion, minced garlic, and sage leaves. Cook over medium heat until fragrant, 3-5 minutes.
- Next, add the chicken sausage (removed from casings) to the pot and break it up into small pieces using a wooden spoon. Mix and cook until sausage is browned, 3-5 minutes.
- Add the pumpkin purée and the salt, pepper, and red pepper flakes; stir to combine. Make sure everything is coated in the pumpkin purée.
- Add the chicken broth and heavy cream to the pot and mix to combine.
- Add your torn up kale before giving the soup a big stir. Cover the pot and cook on medium-low for 10-15 minutes.
- Add the tortellini, cook 2 more minutes. Serve and enjoy! Top with freshly grated Parmigiano Reggiano cheese!