Creamy autumn soup with pumpkin, chicken sausage, cheesy tortellini, and kale for a hearty 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 ½-inch rounds
→ Pasta
09 - 9 ounces cheese tortellini, fresh or refrigerated
→ Dairy
10 - ½ cup heavy cream
→ Seasonings
11 - 1 teaspoon dried thyme
12 - ½ 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:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and carrot, cooking 4–5 minutes until softened. Stir in minced garlic and sliced chicken sausage, cooking an additional 3–4 minutes until sausage develops light browning.
02 - Stir in pumpkin puree, chicken broth, dried thyme, ground nutmeg, and a pinch of salt and pepper. Bring mixture to a gentle simmer over medium heat.
03 - Add chopped kale and cheese tortellini to the simmering broth. Continue simmering uncovered for 8–10 minutes until tortellini are tender and kale is fully wilted.
04 - Reduce heat to low and stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt, pepper, and red pepper flakes as desired.
05 - Ladle soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley if using. Serve immediately while hot.
