Creamy Pumpkin Sausage Soup (Print Version)

# Ingredients:

01 - 9 oz. fresh cheese tortellini.
02 - 4 cups chicken broth, lower sodium.
03 - 1 bunch kale (curly or lacinato).
04 - ¾ cup heavy whipping cream.
05 - 1 lb chicken sausage with Italian spices, no casing.
06 - 3 fresh leaves of sage.
07 - 4 garlic cloves, finely chopped.
08 - A medium-sized yellow onion, diced.
09 - ½ tbsp kosher salt.
10 - ¼ tsp red pepper flakes.
11 - ¼ tsp coarse black pepper.
12 - 15 oz canned pumpkin purée.
13 - 2 tbsp olive oil.

# Instructions:

01 - Warm oil in a sturdy pot over medium heat. Toss in onion, garlic, and sage, stirring often for 3-5 minutes until they smell amazing.
02 - Crumble sausage into the pot. Let it cook until browned for 3-5 minutes. Sprinkle in seasonings and pumpkin, then coat everything well.
03 - Mix in the broth and cream gently. Stir to get it all combined nicely.
04 - Rip up kale leaves and throw them in. Cover the pot, and cook gently on medium-low for 10-15 minutes.
05 - Toss in tortellini and let it sit for 2 more minutes. Dish out and sprinkle with grated Parmesan to serve.

# Notes:

01 - Sauté onions just until soft. Don’t overcook or brown.
02 - Break sausage into small bits for quicker cooking.
03 - Any variety of kale works here—pick your favorite.

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