Pumpkin Tortellini with Chicken Sausage

The first crisp morning of October hit and I found myself craving something that felt like a hug in a bowl. My grandmother always said soup tastes better when you can see your breath outside, and I finally understood what she meant. I raided my pantry and found pumpkin puree leftover from a failed baking experiment, plus some tortellini I'd forgotten about. Sometimes the best meals come from kitchen improvisation and a little bit of cozy desperation.

Last Thanksgiving, I made this for my sister who was recovering from surgery and couldn't handle heavy rich foods. She sat at my kitchen table wrapped in a blanket, spoon in hand, and told me this soup was exactly what her body needed. Something about the warm spices and gentle creaminess felt restorative, like medicine that actually tastes good. Now whenever she visits, this is the first thing she requests.

Ingredients

• Olive oil: The foundation that carries all the flavors together
• Yellow onion: Don't rush this step—properly softened onions add a subtle sweetness
• Garlic: Add it after the sausage so it doesn't burn and turn bitter
• Pumpkin puree: Make sure it's pure pumpkin, not pie filling with spices already added
• Chicken broth: Low-sodium gives you control over the seasoning
• Kale: Remove those tough stems—they never soften enough
• Carrot: Adds natural sweetness and subtle texture variation
• Chicken sausage: Already cooked sausage speeds things up nicely
• Cheese tortellini: Fresh from the refrigerated section cooks up perfectly tender
• Heavy cream: Just enough to bring everything together without overwhelming
• Dried thyme: Earthy and warm, like autumn in a jar
• Ground nutmeg: The secret ingredient that makes pumpkin sing
• Salt and pepper: Your final flavor balancers
• Red pepper flakes: For those who like a little warmth behind the cream
• Parmesan and parsley: Fresh garnishes that make each bowl look intentional

Instructions

Build your flavor foundation:

Heat that olive oil in your biggest soup pot over medium heat. Toss in the onion and carrot, letting them soften and become fragrant for about 4 to 5 minutes—you want them translucent, not browned.

Add the savory elements:

Stir in the garlic and sliced chicken sausage. Let them cook together for 3 to 4 minutes until the sausage takes on some golden color and the garlic becomes aromatic.

Create the creamy base:

Pour in the pumpkin puree and chicken broth, then add the thyme, nutmeg, and your first round of salt and pepper. Let everything come to a gentle simmer, stirring occasionally.

Add the heartiness:

Drop in the kale and tortellini, letting them simmer uncovered for 8 to 10 minutes. You'll know it's done when the pasta floats to the top and the kale has completely wilted into the broth.

Finish with cream:

Lower that heat and stir in the heavy cream. Give it a taste and adjust the seasoning with more salt, pepper, or red pepper flakes until it's exactly right.

Serve it up:

Ladle the steaming soup into bowls and finish with freshly grated Parmesan and chopped parsley if you're feeling fancy. Serve immediately while it's piping hot.

Save

This soup has become my go-to when friends need bringing meals after having babies or during tough weeks. There's something about it that feels nourishing in the deepest way—not just filling stomachs but offering comfort through something warm and homemade. I've delivered it in Mason jars more times than I can count.

Make It Your Own

I've discovered this recipe is beautifully forgiving. Turkey sausage works perfectly if that's what you have, and I've even made it with plant-based sausage for vegetarian friends without losing any of the soul-satisfying quality. Butternut squash puree can stand in for pumpkin when you want something slightly sweeter and more nuanced.

The Cream Factor

One snowy afternoon when I realized I was out of heavy cream, I used half-and-half instead and was shocked at how well it worked. The soup was lighter but still velvety enough to feel indulgent. Now I make it that way often, especially when I know we'll be having seconds and thirds.

Serving Suggestions

A hunk of crusty bread for dunking is basically mandatory in my house. Something about catching those little bits of tortellini and Parmesan on torn bread makes the whole experience feel complete. A crisp white wine cuts through the cream beautifully, but even just water tastes better alongside this soup.

• The leftovers somehow taste even better the next day
• Freeze the base before adding tortellini if you want to meal prep
• A drizzle of good olive oil on top adds restaurant-style flair

Save

This is the soup that converts kale skeptics and makes believers out of everyone at the table. Enjoy every spoonful.

Recipe FAQs

→ Can I make this soup ahead of time?

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

→ What can I substitute for heavy cream?

Half-and-half works well for a lighter version. For dairy-free options, try coconut milk or cashew cream, though the flavor will change slightly.

→ Is frozen kale acceptable?

Fresh kale provides better texture, but frozen kale works in a pinch. Thaw and drain thoroughly before adding to the soup.

→ Can I use different pasta?

Small shapes like ditalini, shells, or orzo work well. Adjust cooking time as smaller pasta cooks faster than tortellini.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. The tortellini will absorb broth, so add a splash of chicken broth when reheating.

→ Can I make this vegetarian?

Substitute plant-based sausage for chicken sausage and use vegetable broth instead of chicken broth. The result remains hearty and satisfying.