Why I Love This Soup, And Hope You Will, Too

Winter squash soup is always a favorite and the star of every fall soup menu. As a vegetable gardener who’s grown many a gourd in her time, it’s a thrill to walk through the carpet of green leaves, hunting for the winter squash hiding underneath. Pumpkins, butternuts, honeynuts, kabochas, acorns – each one a treasure to uncover.

When harvest time finally arrives, my mind whirls with delicious recipes inspired by these squashes. For me, pumpkin is synonymous with soup and chili, not desserts. The tender flesh cooks up rich and creamy, adding an incredible texture to all types of soup, including today’s delicious creation.

• It’s packed with fall flavors. The combination of pumpkin, sausage, and sage is a classic for good reason.
• It’s hearty and satisfying. This soup is loaded with protein and fiber to fill you up and keep you content.
• It’s easy to make. This soup comes together in just one pot, perfect for a weeknight meal, taking under 45 minutes from stove to table.
• It’s versatile. Easily customize this soup with your favorite sausage or swap out the tortellini for another pasta type.

Main Ingredients, Preparation Notes, and Substitutions

Italian sausage: Mildly spiced sausage is the ideal complement to the gentle sweetness of pumpkin. This soup offers savory deliciousness, distancing itself from dessert flavors.

Pumpkin puree: I appreciate the convenience of canned pumpkin puree, a staple that simplifies pumpkin pie creations during the Thanksgiving season. However, if you’re keen to experiment, making homemade pumpkin puree in late fall is quite simple!

Fall herbs: Sage, rosemary, and thyme are classic fall herbs, enhancing the sausage’s flavor while adding depth to the pumpkin soup base. You can interchange dried and fresh herbs according to your preference, remembering that dried herbs are more potent.

Cheese tortellini: Utilizing refrigerated tortellini – which is partially cooked and quick to prepare – is best here. If opting for dried pasta, it is advisable to cook it separately and add it later to retain texture.

Dairy: The soup’s silky, creamy texture arises from a mix of pumpkin puree and half-and-half or heavy cream stirred in at the end. Adding some grated aged cheese boosts flavor significantly.

Cook’s Notes

• Patience is key when building the soup’s base to allow it to thicken properly.
• Always enjoy using a variety of herbs based on availability or preference.
• Opt for aged cheeses to prevent stringy textures in your soup.
• This soup can be made vegetarian by substituting sausage and broth accordingly.
• If you’re considering freezing, it’s best to freeze the soup base and add the tortellini fresh upon reheating.

How to Make Creamy Pumpkin Sausage Tortellini Soup

Ready to get cooking? You can jump straight to the recipe card for the full ingredient list and detailed instructions or follow along for a visual guide!

Step 1: Cook the sausage and aromatics

Thoroughly brown the sausage over medium heat, breaking apart clumps as you stir frequently to prevent burning. After about 5 minutes, add diced onions and cook until softened. Then add minced garlic and herbs.

Step 2: Make the thickened soup base

Add flour with a splash of chicken broth, mixing well, then incorporate an additional cup of broth and increase heat to thicken slightly.

Step 3: Add the pumpkin and cook the soup

Mix in the pumpkin puree. It should be quite thick and a rich orange, followed by stirring in the remaining chicken broth and bringing it to a boil.

Step 4: Cook the pasta in the soup

Add the tortellini and cook according to package instructions.

Step 5: Finish the soup

Gently stir in half-and-half or heavy cream, as well as your chosen cheeses. A final touch of freshly grated nutmeg enhances the flavors beautifully.

Storage

This soup can be kept in an airtight container in the refrigerator for up to 5 days. For best results, reheat gently, avoiding overcooking the tortellini. Freezing is not advised due to the creaminess and potential mushiness of the pasta.

I truly hope you’ll indulge in this delightful fall recipe and appreciate the savory brilliance of pumpkin soup as much as I do.