Pumpkin Sausage Tortellini Soup (Print Version)
# Ingredients:
01 -
9 ounces cheese tortellini from the fridge.
02 -
1 head of kale, either curly or lacinato.
03 -
¾ cup of cream (heavy).
04 -
4 cups chicken broth, reduced sodium.
05 -
15 ounces of canned pumpkin purée.
06 -
A pinch of crushed red chili flakes.
07 -
A sprinkle of freshly ground black pepper (¼ teaspoon).
08 -
½ tablespoon of coarse salt, like kosher salt.
09 -
1 pound of chicken sausage, Italian-style without casings.
10 -
A few fresh sage leaves (about 3).
11 -
4 cloves of garlic, chopped finely.
12 -
1 onion (yellow), diced.
13 -
2 tablespoons of olive oil for cooking.
# Instructions:
01 -
In a sturdy pot, warm oil over medium-low heat. Toss in the garlic, sage, and onion and cook for 3 to 5 minutes until they're aromatic.
02 -
Drop in the sausage and break it up as it browns for about 3-5 minutes. Toss pumpkin and spices into the pot and stir well.
03 -
Add the broth and cream, stirring them together smoothly.
04 -
Tear up the kale into pieces and add them to the pot. Cover it up and let it simmer for about 10-15 minutes on medium-low.
05 -
Toss in the tortellini and let it cook for 2 more minutes. Dish out and sprinkle grated Parmigiano Reggiano cheese on top.
# Notes:
01 -
Make sure onions turn soft but don't brown them.
02 -
Crumble sausage into small bits to help cook evenly.
03 -
Either lacinato or curly kale works well here.