# What You 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
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and carrot, sautéing for 4 to 5 minutes until vegetables are softened.
02 - Add minced garlic and sliced chicken sausage to the pot, cooking for 3 to 4 minutes until sausage develops light brown coloring.
03 - Stir in pumpkin puree, chicken broth, dried thyme, ground nutmeg, salt, and pepper. Bring mixture to a gentle simmer.
04 - Add kale and cheese tortellini to the simmering broth. Simmer uncovered for 8 to 10 minutes until tortellini are tender and kale is wilted.
05 - Reduce heat to low and stir in heavy cream. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes as desired.
06 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley if using. Serve immediately while hot.
