Pumpkin Tortellini Soup with Chicken

The sky turned a heavy shade of grey and the first real chill of October settled into the floorboards of my kitchen. I found myself staring at a single can of pumpkin and a package of tortellini wondering if they could ever be friends in a pot. As the onions began to sizzle in the oil the kitchen transformed from drafty to inviting in a matter of minutes. The scent of nutmeg hitting the hot pan felt like a literal hug from the inside out. This soup was born from a desire to stay warm and has been my rainy day ritual ever since.

My sister once dropped by unannounced while this was bubbling away and the steam from the pot immediately fogged up her glasses. We ended up sitting on the counter eating straight from the bowls because we could not wait to get to the table. There is something about the way the kale wilts into the creamy broth that makes you feel like you are eating something truly nourishing. It turned a simple Tuesday visit into a memory I still think about every time I pull out my soup pot. This dish is proof that the best meals are often the ones shared in a messy kitchen.

Ingredients

• Olive Oil: A quick swirl in the pan creates a nonstick surface for browning your savory aromatics.
• Yellow Onion: Dicing this finely allows it to soften into the base providing a subtle sweetness that balances the spices.
• Garlic: Freshly minced cloves offer a sharp savory punch that cuts through the richness of the pumpkin.
• Pumpkin Puree: Using a plain canned version ensures a deep squash flavor without the added sugars of pie filling.
• Chicken Broth: Choosing a low sodium option lets you control the final seasoning levels to your exact preference.
• Kale: Removing the woody stems ensures that the leaves become perfectly tender when they hit the hot liquid.
• Carrot: These bright bits add a gentle crunch and a pop of color against the orange broth.
• Chicken Sausage: Slicing these into rounds allows the edges to get golden and caramelized for maximum flavor.
• Cheese Tortellini: These pillowy pasta bites act like little sponges that soak up the creamy pumpkin sauce.
• Heavy Cream: A final splash of dairy creates a luxurious velvety texture that ties all the ingredients together.
• Dried Thyme: This herb brings an essential woodsy note that perfectly complements the autumn vibe of the dish.
• Nutmeg: A tiny pinch is the secret to making the pumpkin flavor taste incredibly vibrant and warm.
• Red Pepper Flakes: Adding a bit of heat provides a lovely contrast to the creamy and cheesy elements of the soup.

Instructions

Softening the Base:

Heat your oil in a large pot and toss in the onions and carrots until they look tender and translucent. This step builds the foundation of flavor for everything that follows.

Browning the Meat:

Stir in the garlic and sausage rounds and let them cook until the meat gets those tasty golden brown edges. The bits left on the bottom of the pan will add incredible depth to your broth.

Building the Broth:

Pour in the pumpkin and chicken broth then sprinkle in your thyme and nutmeg before bringing it to a simmer. You will notice the kitchen starts to smell like a cozy autumn dream at this exact moment.

Cooking the Pasta:

Add the kale and the tortellini to the pot and let them bubble away until the pasta is floating and tender. The kale will shrink down and turn a beautiful dark green as it cooks.

Finishing the Soup:

Turn the heat down low and stir in the heavy cream until the soup is perfectly orange and silky. Taste a spoonful and add your salt pepper or red flakes to get it just right.

Pin It

One cold November evening I served this in giant ceramic mugs while we watched the first snowfall of the year. The weight of the warm mug in my hands and the cheesy filling of the pasta felt like the ultimate comfort. It is more than just a recipe now it is the signal that winter is finally on its way. Every time I see a can of pumpkin in the pantry I am transported back to that quiet snowy night.

Choosing Your Sausage

Selecting a spicy Italian chicken sausage adds a wonderful kick that plays well against the creamy pumpkin. If you prefer something milder an apple chicken sausage provides a sweet contrast that children usually enjoy. I have even tried turkey sausage and found it to be just as delicious in this specific broth.

The Best Kale for the Job

I usually reach for Lacinato kale because its deep green color looks stunning against the bright orange soup. Curly kale works just as well but make sure to chop it into bite sized pieces for easier eating. If you are not a fan of kale you can easily swap it for fresh baby spinach at the very end.

Serving and Storage Ideas

This soup tastes even better the next day after the spices have had time to fully mingle and develop. I love serving it alongside a thick slice of toasted sourdough for dipping into the creamy base. It makes for a fantastic lunch to take to work because it stays hot in a thermos for hours.

• Store any leftovers in an airtight container in the fridge for up to three days.
• Garnish each bowl with extra Parmesan cheese right before you serve it.
• Avoid freezing this soup because the pasta can become quite mushy once it is thawed and reheated.

Pin It

This hearty bowl is the ultimate way to embrace the shifting seasons with open arms and a full stomach. Enjoy every spoonful of this creamy autumn goodness while it is piping hot.

Recipe FAQs

→ Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin. Roast or boil a small sugar pumpkin until tender, then scoop out the flesh and blend until smooth. You'll need approximately 2 cups of puree, which is roughly equivalent to one small pumpkin.

→ What type of chicken sausage works best?

Any fully cooked chicken sausage variety works well. Italian-style, sun-dried tomato, or spinach and feta flavors all complement the pumpkin and kale. Just slice them into half-inch rounds before adding to the pot.

→ Can I make this ahead of time?

You can prepare the base up to 2 days in advance, but add the tortellini and cream when reheating. The pasta tends to absorb too much liquid and become mushy if stored overnight in the soup.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for 3-4 days. The tortellini will continue to absorb liquid, so you may need to add a splash of broth when reheating. Freeze without the tortellini for up to 3 months.

→ Can I make this vegetarian?

Absolutely. Omit the chicken sausage and use plant-based sausage or add white beans instead. Substitute vegetable broth for the chicken broth, and the soup remains just as satisfying and flavorful.

→ What can I serve with this soup?

Crusty bread, garlic knots, or a simple green salad pair perfectly. For a more substantial meal, serve alongside a grilled cheese sandwich or bruschetta. A crisp white wine like Pinot Grigio complements the creamy flavors nicely.