This fall soup is flavorful, filling and quick to make. The soup is creamy and full of hearty goodness like chicken sausage, kale, and tortellini.
- Olive Oil - Sage Leaves - Garlic Cloves (minced) - Onion (diced) - Italian Chicken Sausage (casings removed) - Pumpkin Purée - Chicken Broth + Heavy Cream - Kale -Tortellini - Salt, Pepper, Red Pepper Flakes
– First, heat 2 tbsp 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 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!
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