Creamy Pumpkin Sausage Soup (Printable Version)
# What You'll Need:
01 -
2 tbsp olive oil.
02 -
1 diced yellow onion.
03 -
4 cloves garlic, chopped fine.
04 -
3 leaves fresh sage.
05 -
1 lb chicken sausage with no casings.
06 -
½ tbsp coarse salt.
07 -
¼ tsp cracked black pepper.
08 -
¼ tsp red chili flakes.
09 -
15 oz canned pumpkin purée.
10 -
4 cups chicken stock, reduced sodium.
11 -
¾ cup cream, heavy.
12 -
1 bunch kale, either lacinato or curly.
13 -
9 oz pre-made cheese tortellini (chilled).
# Preparation Steps:
01 -
On medium-low, warm the oil in a sturdy pot. Toss in the onion, sage, and garlic, stirring often until they smell amazing—about 3-5 minutes.
02 -
Add the sausage, crumble it up while cooking for 3-5 minutes. Stir in pumpkin and all your spices to coat everything nicely.
03 -
Pour in the chicken broth and cream, mixing thoroughly.
04 -
Stir in the kale, cover, and let it simmer gently on low heat for 10-15 minutes.
05 -
Stir in the tortellini and simmer an extra 2 minutes. Serve hot with shredded Parmigiano Reggiano on top.
# Additional Tips:
01 -
Cook onions until soft and see-through, but don't let them brown.
02 -
Crumble sausage into small bits to cook more evenly.
03 -
Use any kind of kale you like.