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A black bowl filled with creamy sausage pumpkin soup with tortellini and kale.

Creamy Sausage Pumpkin Soup with Tortellini and Kale

Allie Hagerty
Warm up this fall with a delicious and hearty Creamy Sausage Pumpkin Soup. Made with tortellini, kale, and lots of flavor, it's the ultimate comfort food.
5 from 9 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Servings 4

Equipment

  • chef's knife
  • cutting board
  • wooden spoon
  • heavy-bottomed pot or dutch oven
  • measuring cup
  • measuring spoons

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

Instructions
 

  • 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!

Notes

Proper Onion Sautéing - Cook the onion until it's translucent, not browned. This gentle cooking method brings out the natural sweetness of the onion without adding any bitterness. If your onions start to brown too quickly, lower the heat.
Crumbled Sausage -  When adding the sausage, break it into small pieces immediately and spread it out in an even layer. This helps it brown nicely and develop a deep, rich flavor. Avoid stirring too much initially to allow the sausage to get a good sear.
Finishing Touches -  Just before serving, sprinkle some freshly grated Parmigiano Reggiano and a drizzle of olive oil on top. The cheese adds a nutty, savory finish, while a touch of olive oil enhances the soup's richness. I always serve this sausage pumpkin soup with a little bowl of freshly grated cheese for the table. 

Nutrition Facts

Serving: 0.25recipeCalories: 469kcalCarbohydrates: 33gProtein: 28.1gFat: 23gSaturated Fat: 13.1gCholesterol: 169mgSodium: 1878mgFiber: 4.2gSugar: 3.8g
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