Creamy Pumpkin Soup Kale (Print Version)
# Ingredients:
01 -
9 ounces cheese tortellini from the fridge.
02 -
1 bunch of kale, curly or lacinato.
03 -
¾ cup of heavy cream.
04 -
4 cups of chicken broth, low salt.
05 -
15-ounce can of pumpkin purée.
06 -
¼ teaspoon of chili flakes.
07 -
¼ teaspoon coarse black pepper.
08 -
½ tablespoon of kosher salt.
09 -
1 pound Italian chicken sausage, no casings.
10 -
3 fresh sage leaves.
11 -
4 garlic cloves, finely chopped.
12 -
1 yellow onion, finely chopped.
13 -
2 tablespoons of olive oil.
# Instructions:
01 -
Start by heating olive oil in a tough pot over medium-low heat. Toss in the onion, garlic, and sage, and cook them for 3-5 minutes until they smell amazing.
02 -
Throw in the sausage, crumble it as it cooks, and let it brown for about 3-5 minutes. Mix in the pumpkin and seasonings while stirring.
03 -
Stir cream and broth into the pot until everything blends together.
04 -
Toss in your ripped kale leaves, pop a lid on, and let it cook gently for 10-15 minutes over medium-low.
05 -
Mix in the tortellini and let it simmer another 2 minutes. Serve warm with a sprinkle of grated Parmesan on top.
# Notes:
01 -
Onions should turn clear but avoid browning them.
02 -
Break up sausage into smaller bits so it cooks evenly.
03 -
Either curly or lacinato kale works perfectly here.