Creamy Sausage Pumpkin Soup (Print Version)
# Ingredients:
01 -
1 pound chicken sausage with Italian spices, remove casings.
02 -
3 sage leaves, fresh is best.
03 -
4 minced garlic cloves.
04 -
1 diced yellow onion.
05 -
2 tablespoons of olive oil.
06 -
1 generous pinch of red chili flakes.
07 -
1/4 teaspoon coarsely ground black pepper.
08 -
1/2 tablespoon salt, kosher recommended.
09 -
15 oz can of pumpkin puree.
10 -
3/4 cup heavy whipping cream.
11 -
4 cups chicken broth (low-sodium works great).
12 -
9 ounces pre-made cheese-filled tortellini (refrigerated section).
13 -
1 bunch of kale, torn (lacinto or curly).
# Instructions:
01 -
On medium-low heat, warm olive oil in a sturdy pot. Toss in onion, garlic, and sage. Stir occasionally for 3-5 minutes until they smell amazing!
02 -
Put in the sausage and break it into smaller bits as it cooks. Let it brown for 3-5 minutes, then mix in the pumpkin and spices for a good coating.
03 -
Slowly pour in the chicken broth and cream, then stir so the flavors mix nicely.
04 -
Toss in your kale pieces, cover the pot, and leave it on medium-low heat for 10-15 minutes.
05 -
Pop in the tortellini and cook it for just 2 minutes. Dish out and sprinkle with grated Parmigiano Reggiano if you like.
# Notes:
01 -
Cook onions just until they’re clear, not browned or crispy.
02 -
Crumble sausage into small bits for even cooking.
03 -
Either lacinato or curly kale works fine for this.