Pumpkin Tortellini Soup with Chicken Sausage (Printable)

Creamy pumpkin soup with tender tortellini, chicken sausage, and fresh kale for a comforting autumn meal.

# What You'll Need:

→ Produce

01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 cups pumpkin puree
05 - 4 cups low-sodium chicken broth
06 - 4 cups chopped kale, stems removed
07 - 1 medium carrot, peeled and diced

→ Meats

08 - 12 ounces chicken sausage, sliced into half-inch rounds

→ Pasta

09 - 9 ounces cheese tortellini, fresh or refrigerated

→ Dairy

10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground nutmeg
13 - Salt and freshly ground black pepper to taste
14 - Pinch of red pepper flakes, optional

→ Garnish

15 - Freshly grated Parmesan cheese, optional
16 - Chopped fresh parsley, optional

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and carrot; sauté for 4 to 5 minutes until softened.
02 - Add minced garlic and chicken sausage; cook for 3 to 4 minutes until sausage is lightly browned.
03 - Stir in pumpkin puree, chicken broth, thyme, nutmeg, and a pinch of salt and pepper. Bring to a simmer.
04 - Add kale and tortellini; simmer uncovered for 8 to 10 minutes until tortellini are tender and kale is wilted.
05 - Lower the heat and stir in heavy cream. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
06 - Ladle into bowls and garnish with Parmesan and parsley if using. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, so you can have dinner on the table without the stress.
  • The combination of creamy pumpkin, savory sausage, and tender tortellini somehow tastes restaurant-quality but costs a fraction of the price.
  • Kale adds a subtle bitterness that balances the sweetness, making this feel substantial and grown-up, not dessert-like.
02 -
  • Don't skip the step of letting your aromatics soften first—rushing it means the entire soup tastes one-dimensional and flat.
  • Add the cream slowly and at the end on lower heat; if you let it boil hard, it can break and look grainy instead of silky.
03 -
  • Toast a splash of red pepper flakes in the oil at the very beginning to wake up the whole pot and add a subtle heat that builds as you eat.
  • If your tortellini are frozen, you can add them directly to the hot broth without thawing—they'll cook perfectly and won't become mushy.
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