Pumpkin Tortellini Soup with Sausage

There's something about October that makes me crave this soup without even thinking about it. My neighbor brought a pot over one chilly evening, and I watched the steam rise from the bowls while we sat on the porch in sweaters, and I was absolutely sold. The way the pumpkin made everything creamy without feeling heavy, the sausage adding this savory anchor, the kale giving it backbone—it felt like autumn had been bottled up and poured into a spoon. I went straight to my kitchen and recreated it that night, tweaking as I went, and now it's become my go-to when I want something that tastes like comfort but comes together in under an hour.

I made this for my sister the first time she came home after moving to the city, and she'd been living on takeout for weeks. Watching her face light up when she tasted it, the way she started asking for the recipe before she'd even finished her bowl—that's when I knew this wasn't just a soup, it was one of those meals that makes people feel cared for. Now whenever she visits, it's the first thing she asks me to make.

Ingredients

• Olive oil: Just a tablespoon to get things started, enough to coat the bottom of your pot without making it greasy.
• Yellow onion: One medium onion, diced fine—this is your flavor foundation, so don't skip the dicing or you'll end up with chunks.
• Garlic: Two cloves minced, because garlic is never optional in my kitchen.
• Pumpkin puree: Two cups, and yes, canned is totally fine—I've made this with fresh roasted pumpkin and honestly, the canned stuff is more reliable.
• Low-sodium chicken broth: Four cups is your liquid base, and low-sodium matters because you're adding cream and cheese later.
• Kale: Four cups chopped with stems removed—this wilts down dramatically, so don't be intimidated by the volume.
• Carrot: One medium carrot peeled and diced, for sweetness and texture that plays nicely with the pumpkin.
• Chicken sausage: Twelve ounces sliced into half-inch rounds—this is where the heartiness comes from, so pick a brand you actually like eating.
• Cheese tortellini: Nine ounces of fresh or refrigerated, never dried for this soup because you want them to be tender in minutes, not rubbery.
• Heavy cream: Half a cup stirred in at the end to make everything luxurious and smooth.
• Dried thyme: One teaspoon, which adds this subtle herbaceous note that doesn't overpower.
• Ground nutmeg: Half a teaspoon—this is the secret ingredient that makes people ask what's in it.
• Salt and black pepper: To taste, added in stages so you can control the final flavor.
• Red pepper flakes: A pinch if you want it, for anyone who likes a little heat at the end.
• Parmesan cheese and fresh parsley: For garnish, which makes the bowls look intentional and tastes even better than it looks.

Instructions

Start with the aromatics:

Heat your olive oil in a large pot over medium heat, then add the diced onion and carrot. Let them soften for 4 to 5 minutes, stirring occasionally—you'll know they're ready when the onion becomes translucent and smells sweet.

Brown the sausage:

Add your minced garlic and the sliced chicken sausage, cooking for 3 to 4 minutes until the sausage gets a light golden color on the edges. This step is where the savory magic happens.

Build the soup base:

Stir in the pumpkin puree, chicken broth, thyme, nutmeg, and a pinch of salt and pepper, then bring the whole thing to a simmer. The kitchen will smell absolutely incredible at this point.

Add the delicate ingredients:

Add your chopped kale and tortellini, then let them simmer uncovered for 8 to 10 minutes until the tortellini are tender and the kale has wilted down. Don't wander away—you want to catch it at the right moment.

Finish with cream:

Lower the heat and stir in the heavy cream, then taste and adjust your seasoning with salt, pepper, and red pepper flakes if you want a little kick. This is your chance to make it exactly the way you like it.

Serve and celebrate:

Ladle the soup into bowls, sprinkle with Parmesan and fresh parsley if you're using them, and serve while it's still steaming hot. This is the part where people smile.

Save

There was this one moment when my dad, who usually doesn't eat soup, asked for thirds and started talking about how the pumpkin reminded him of his mother's cooking from decades ago. It turned into this whole conversation about flavors and memory, and I realized that food like this does more than fill your stomach—it connects you to people and moments. That's the real magic of a bowl like this.

Why This Works in Fall and Beyond

Sure, pumpkin feels seasonal, but this soup actually works year-round if you're willing to shift your thinking. I've made it in July with the air conditioning on full blast, and it was still comforting without feeling wrong. The spices—thyme, nutmeg—give it that warm hug, but the kale keeps it from feeling too heavy for warm weather. It's one of those dishes that doesn't care about the calendar as much as you'd think.

Swaps and Substitutions That Actually Work

The beauty of this soup is how flexible it is once you understand the structure. I've made it with turkey sausage, with plant-based sausage for vegetarian friends, and once with butternut squash because I had it on hand and it was honestly even better than pumpkin—nuttier, somehow more sophisticated. The cream can be swapped for half-and-half if you want something lighter, or you can go full-fat coconut milk if you're avoiding dairy and don't mind a slight flavor shift. What matters is that you're tasting as you go and adjusting to what feels right to you.

The Details That Make the Difference

The smallest choices ripple through this soup in surprising ways. Using fresh tortellini instead of dried means the difference between something that feels rushed and something that feels intentional. Removing the kale stems isn't just for texture—it's because those stems can be tough and bitter, and who wants that? Even the way you dice your onion matters, because evenly sized pieces cook at the same rate and make the whole soup feel balanced. These tiny decisions are what separate a good bowl from the kind you remember.

• Taste the soup before you add salt, since the broth and cheese tortellini bring their own saltiness.
• If you're making this ahead, store the cream separately and stir it in just before serving to keep the texture perfect.
• A crusty piece of bread on the side turns this from a meal into an experience.

Save

This soup has become one of those recipes I make without thinking, the way some people make pasta or roast chicken. It's reliable, it's elegant without trying too hard, and it makes the people eating it feel like you've done something special for them. That's really all a good recipe needs to be.

Recipe FAQ

→ Can I use fresh pumpkin instead of canned?

Yes, you can substitute 2 cups of homemade pumpkin puree for canned. Roast pumpkin chunks until tender, then blend until smooth before adding to the soup.

→ What can I substitute for chicken sausage?

Turkey sausage, Italian pork sausage, or plant-based sausage work well. Adjust cooking time slightly depending on the type and ensure it's fully cooked before serving.

→ Can I make this soup ahead of time?

Yes, prepare the soup without the cream and tortellini. Store refrigerated for up to 3 days. When reheating, add fresh tortellini and cream, then simmer until pasta is tender.

→ How do I make this lighter or dairy-free?

Replace heavy cream with coconut milk or half-and-half for fewer calories. For dairy-free, use plant-based tortellini and skip the Parmesan garnish or use a vegan alternative.

→ What type of kale works best?

Curly kale, Lacinato (dinosaur) kale, or baby kale all work well. Remove tough stems from mature kale and chop leaves into bite-sized pieces for even cooking and easier eating.

→ Can I freeze this soup?

The soup base freezes well for up to 3 months, but avoid freezing the tortellini as it becomes mushy. Freeze without pasta and cream, then add fresh when reheating.