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Rustic Pumpkin Sausage Soup with Kale and Tortellini brings fall flavors straight to your table. This filling one-pot wonder blends juicy Italian-style sausage, smooth pumpkin, nutritious kale, and cheese-stuffed pasta in a rich, tasty stock. Great for chilly evenings, this simple meal comes together quickly and tastes amazing with some crunchy bread on the side.
Heartwarming Autumn Bowl
Whenever I whip up this soup, wonderful scents of earthy sage and sizzling sausage mix with the sweet pumpkin notes and take over my home. I always turn to this dish when leaves start falling not only because it tastes so good but because it works as a standalone meal. The mix of soft pasta, flavorful meat and leafy greens fills up even the hungriest family members.
What You'll Need
- Italian Chicken Sausage: Brings protein and flavor, choose mild or hot depending on taste.
- Low-Sodium Chicken Broth: Forms the flavorful base without too much salt.
- Heavy Cream: Creates smoothness and luxurious texture.
- Kale: Adds nutrients and pleasant chewiness.
- Refrigerated Cheese Tortellini: Delivers satisfying pasta pockets filled with cheese.
- Olive Oil: Used for cooking the veggies and creating flavor.
- Yellow Onion: Gives natural sweetness and foundation flavor.
- Garlic: Fresh minced cloves boost the savory taste.
- Fresh Sage: Contributes warm, woodsy flavor notes.
- Pumpkin Purée: The key ingredient offering creaminess and subtle sweetness.
Let's Make It Together
- Cook Tortellini
- Add cheese tortellini and let simmer for 2 minutes until they float and become tender. Ladle into bowls with your favorite garnishes.
- Add Kale
- Drop in torn kale pieces, making sure they're completely covered by liquid. Put the lid on and simmer on medium-low for 10-15 minutes.
- Combine Broth and Cream
- Pour chicken broth and heavy cream into the pot. Mix well and bring everything to a gentle bubble.
- Add Pumpkin and Spices
- Stir in pumpkin puree along with salt, pepper, and red pepper flakes, making sure everything gets coated evenly.
- Brown the Sausage
- Put crumbled chicken sausage into the pot. Let it cook for 3-5 minutes, giving it an occasional stir, until it gets nicely browned.
- Sauté Aromatics
- Warm olive oil in a large pot or Dutch oven. Throw in chopped onion, minced garlic, and sage leaves. Cook on medium until they smell good, about 3-5 minutes.
Making It Perfect
After making this soup many times, I've picked up some handy tips. I always take my time cooking the onions just until they turn clear but don't brown, which pulls out their sweet taste. I make sure to break the sausage into tiny bits while it's cooking so you get that yummy flavor in every spoonful. And I've learned to pour the cream in slowly while stirring the whole time for the smoothest, creamiest results.
Make It Your Own
You can easily change this soup to fit what you like or need. I've tried using coconut milk instead of cream when cooking for friends who can't have dairy, and it turns out great with a light nutty taste. Sometimes I switch spinach for kale or throw in extra veggies like carrots and celery. When I have vegetarian guests over, I'll use plant-based sausage and veggie broth so they can enjoy all the comfort without any meat.
Storing Your Soup
My best trick for keeping leftovers tasting fresh is to keep the pasta separate from the soup base. This stops the tortellini from getting mushy and keeps that just-right texture. When you want to eat it again, just warm up the broth slowly on the stove and add your pasta back in right before you're ready to eat. It'll taste just as good as when you first made it.
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Frequently Asked Questions
- → How do I make onions taste sweeter?
Sauté onions just until they're soft and clear without letting them brown. Lower the heat if needed to keep their sweetness intact.
- → How can I cook sausage better?
Break the sausage into small bits as soon as it hits the pan. Spread evenly and let it turn golden brown without stirring too soon for extra flavor.
- → What toppings go well with this soup?
Grate some fresh Parmesan on top and drizzle with a little olive oil. Keep extra cheese on the side for those who want it extra cheesy.
- → Can I use other kinds of kale?
Both flat-leaf kale (lacinato) and curly kale work well here. Choose whatever fits your flavor and texture preference.
- → Why is a heavy pot important?
Using a thick-bottomed pot or Dutch oven ensures even heating, so nothing sticks or burns. It makes cooking your soup that much easier.
Conclusion
Enjoy a comforting bowl of flavorful fall soup, combining savory sausage, creamy pumpkin, and cheesy tortellini with fresh kale. It's on the table in 35 minutes.