# 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
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and carrot; sauté for 4–5 minutes until softened. Add minced garlic and sliced chicken sausage; cook for 3–4 minutes until sausage is lightly browned.
02 - Stir in pumpkin puree, chicken broth, dried thyme, ground nutmeg, and a pinch of salt and pepper. Bring the mixture to a simmer.
03 - Add chopped kale and cheese tortellini to the pot. Simmer uncovered for 8–10 minutes until tortellini are tender and kale is wilted.
04 - Lower the heat and stir in heavy cream. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
05 - Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley if using. Serve hot.
