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You'll love this rich sausage pumpkin soup packed with kale and cheesy tortellini. It's cozy, filling, and simple to throw together in just one pot. Every spoonful is extra creamy—warm it up with some crusty bread for a comforting meal that tastes like fall in a bowl.
Cozy Autumn Comfort Bowl
Anytime I cook up this soup, my house smells like pumpkin mixed with sausage and sage. I always reach for this one as soon as the weather gets crisp outside. It's not only tasty but also super satisfying. With kale, sausage, and tortellini loaded in each bowl, you won't need anything else to fill you up.
What Goes In
- Refrigerated Cheese Tortellini: Gives a cheesy bite and makes the bowl hearty.
- Kale: Brings a fun bit of green and loads of nutrition.
- Heavy Cream: Makes everything rich and velvety.
- Low-Sodium Chicken Broth: The base of all that savory goodness without being too salty.
- Pumpkin Purée: Adds a touch of creaminess and light sweetness.
- Italian Chicken Sausage: Protein that brings flavor, mild or spicy—your call.
- Fresh Sage: Gives an earthy, homey flavor.
- Garlic: Fresh chopped garlic makes the soup sing.
- Yellow Onion: Cooks down to add mellow, sweet flavor.
- Olive Oil: For getting those veggies and herbs sizzling.
Let's Whip It Up
- Cook Tortellini
- Toss in the cheese tortellini and let it bubble for about 2 minutes, just until tender. Dish it up warm, and add whatever toppings you like.
- Add Kale
- Stir in the kale, making sure it's mixed in well so it softens up. Pop the lid on, keep it on medium-low, and let it cook for 10-15 minutes.
- Combine Broth and Cream
- Pour in the chicken broth along with the cream. Mix it all and bring it just up to a simmer.
- Add Pumpkin and Spices
- Stir in the pumpkin purée, salt, pepper, and a few red pepper flakes. Make sure everything's coated evenly.
- Brown the Sausage
- Drop in the crumbled sausage. Let it cook, stirring now and then, for 3-5 minutes till it gets a little color.
- Sauté Aromatics
- First, heat up some olive oil in a Dutch oven or soup pot. Add onion, garlic, and sage. Let them cook until you can really smell them, about 3-5 minutes.
Make It Just Right
After plenty of batches, I've figured out a few tricks. Let your onions cook gently until they're soft but not brown. It makes them sweet. When you add the sausage, crumble it up nice and small so you taste some in every bite. And for cream, go slow—pour it in a bit at a time while stirring. Your soup will come out silky and smooth.
Switch Things Up
It's so easy to change this up for different diets. Swap the cream for coconut milk for a dairy-free twist—it’s surprisingly tasty and a little nutty. Not into kale? Use spinach, or toss in a handful of chopped carrots or celery. If you've got vegetarian friends, pick plant-based sausage and switch to veggie broth. You still get all the comfy vibes.
Leftover Tips
My hack for super fresh leftovers—just keep your soup broth and tortellini in separate containers. This way, your pasta won’t end up mushy. When it’s time to eat, warm the broth back up on the stove and drop the tortellini in at the last minute. Tastes like you just made it!
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Frequently Asked Questions
- → What’s the right way to cook onions?
Cook the onions gently until soft and see-through. Don’t rush or let them brown too much, as it might turn bitter. Lower the heat if needed.
- → How should I handle the sausage while cooking?
Crush the sausage into bits and spread across the pan. Let it brown undisturbed before you stir so it develops a richer taste.
- → What toppings should I add?
Grate some fresh Parmigiano Reggiano on top, drizzle with olive oil, and keep extra cheese on hand for serving.
- → Can other kale types be used?
Yes, both curly kale and Tuscan kale (lacinato) work well. Pick whichever you like more!
- → Why is a thick pot important?
Using a heavy pot or Dutch oven ensures the heat spreads evenly, so nothing sticks or burns, and everything cooks at the same pace.
Conclusion
This flavorful soup pairs creamy pumpkin with Italian sausage and tortellini, creating a warm, satisfying dish that's perfect for fall evenings and ready in just 35 minutes.