Creamy autumn soup with pumpkin, chicken sausage, tortellini, and kale. A hearty, satisfying meal ready in 45 minutes.
# Ingredient List:
→ 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 1/2-inch rounds
→ Pasta
09 - 9 ounces cheese tortellini, fresh or refrigerated
→ Dairy
10 - 1/2 cup heavy cream
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 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
# Directions:
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 soften.
02 - Add minced garlic and sliced chicken sausage to the pot, cooking for 3 to 4 minutes until sausage develops light browning.
03 - Stir in pumpkin puree, chicken broth, dried thyme, nutmeg, and a pinch of salt and pepper. Bring mixture to a gentle simmer.
04 - Add chopped kale and cheese tortellini to the pot. Simmer uncovered for 8 to 10 minutes until tortellini are tender and kale is fully wilted.
05 - Reduce heat to low and stir in heavy cream. Taste and adjust seasoning with salt, pepper, and red pepper flakes as desired.
06 - Ladle soup into bowls and garnish with freshly grated Parmesan and chopped parsley if using. Serve immediately while hot.
