Pumpkin Tortellini Soup Chicken Sausage Kale

The first time I made this soup, it was supposed to be just another Tuesday dinner with whatever I could scrounge from the fridge. But something magical happened when that pumpkin hit the hot pan with the sausage my entire apartment smelled like autumn had decided to move in early. My roommate actually poked her head out of her room asking what bakery had opened in our kitchen.

Last year I brought this to a friends potluck during the first real cold snap of November. Everyone assumed it had simmered all day but I had the secret. Within an hour three different people had texted me for the recipe and now its become our groups official welcome to fall dinner.

Ingredients

• Olive oil: Creates the foundation that carries all those autumn flavors together
• Yellow onion: Diced small so it virtually melts into the soup while adding sweetness
• Garlic: Two cloves might seem modest but they bloom beautifully in the hot oil
• Pumpkin puree: Use real pumpkin not pie filling for the most velvety texture imaginable
• Chicken broth: Low sodium lets you control exactly how salty the final bowl becomes
• Kale: Remove those tough stems first because nobody wants chewy surprises in their soup
• Carrot: Adds a subtle sweetness that balances the savory sausage perfectly
• Chicken sausage: Slice into rounds so every spoonful gets that meaty satisfaction
• Cheese tortellini: Fresh pasta cooks up tender and holds its texture beautifully
• Heavy cream: The secret to that restaurant quality richness that makes people swoon
• Dried thyme: Earthy and woody it bridges the gap between pumpkin and sausage
• Ground nutmeg: Just a half teaspoon whispers warmth without overwhelming the palate
• Salt and black pepper: Taste as you go because the seasoning makes all the difference
• Red pepper flakes: Optional but I love that little kick of heat against the cream

Instructions

Build your flavor base:

Heat the olive oil in your large soup pot over medium heat then add the diced onion and carrot. Sauté for about 5 minutes until the onion turns translucent and the carrot softens slightly.

Add the aromatic players:

Toss in the minced garlic and sliced chicken sausage cooking for another 3 to 4 minutes. You want the sausage to develop a golden brown color and the garlic to become fragrant without burning.

Create the soup foundation:

Pour in the pumpkin puree and chicken broth then add thyme nutmeg and your initial seasoning. Stir everything together until the pumpkin dissolves into the broth creating that signature orange hue.

Simmer with the stars:

Add the kale and cheese tortellini letting everything simmer uncovered for 8 to 10 minutes. The tortellini should float to the top when tender and the kale should be silky and wilted.

Finish with cream:

Lower your heat and gently stir in the heavy cream watching the soup transform into something velvety and luxurious. Taste now and adjust your seasonings because this is when it all comes together.

Serve it up:

Ladle the hot soup into bowls and finish with grated Parmesan and fresh parsley if you are feeling fancy. The contrast of hot soup against cool cream and sharp cheese is absolutely worth the extra minute.

Save

My mom called this recipe grown up mac and cheese the first time she tried it. Something about the combination of pasta in a creamy broth with pockets of sausage just feels deeply comforting without being childish. Now it is the most requested dish for every family birthday dinner.

Making It Your Own

Swap butternut squash for pumpkin if you want something slightly sweeter and nuttier. Turkey sausage works beautifully and keeps the richness slightly lighter for weeknight meals.

Perfect Pairings

A crusty baguette for dunking is absolutely non negotiable in my house. I also love a crisp white wine like pinot grigio to cut through all that creamy goodness.

Make Ahead Magic

This soup actually tastes better the next day when all those flavors have had time to become best friends. Just keep the tortellini separate if you are planning to store it for more than a day.

• Cook the tortellini in broth just before serving to prevent mushiness
• The cream can be added at the very end of reheating to prevent separation
• Freeze the soup without pasta for up to three months and add fresh tortellini when reheating

Save

This soup has become my go to for everything from Tuesday night dinners to holiday gatherings. Something about that combination of creamy pumpkin and savory sausage just makes people feel taken care of.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, you can prepare the soup base up to 2 days in advance. Store tortellini separately and add when reheating to prevent them from becoming mushy.

→ What can I substitute for chicken sausage?

Turkey sausage, Italian sausage, or plant-based sausage work well. For a vegetarian version, use white beans or extra vegetables instead.

→ Is fresh or frozen kale better?

Fresh kale holds its texture better, but frozen kale works in a pinch. Thaw frozen kale completely and drain excess liquid before adding.

→ Can I freeze this soup?

Freeze without tortellini and cream. Add fresh tortellini and cream when reheating for best texture. Keeps up to 3 months frozen.

→ How do I make it lighter?

Replace heavy cream with half-and-half or whole milk. Use turkey sausage and increase kale to 6 cups for more nutrients with fewer calories.