Steven LaChance Blog

Hey, it’s finally starting to feel like fall! You know what that means… soup season is here! I’ve got just the thing to warm you up: Creamy Pumpkin Sausage Tortellini Soup. It’s like a cozy hug in a bowl – pumpkin, Italian sausage, and cheesy tortellini all together. Sounds perfect for a chilly fall evening, right?

Ingredients:

– 1 tablespoon extra virgin olive oil or avocado oil
– 1 pound ground Italian sausage
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon fresh sage, chopped
– 1 teaspoon dried rosemary leaves
– 1 tablespoon all-purpose flour
– Whole nutmeg seed (for grating)
– 3-4 cups low-sodium chicken broth
– 1 can (15 ounces) pumpkin puree
– 9 ounces refrigerated cheese tortellini
– 1/2 cup half and half or heavy cream
– 1 cup grated cheese (smoke gouda and parmesan)

Instructions:

1. Heat oil in a 4-5 quart Dutch oven or soup pot over medium heat.
2. Cook sausage until browned, breaking up clumps (5-8 minutes).
3. Add garlic, herbs, and nutmeg; mix well.
4. Stir in flour and 1 cup chicken broth; heat for a few minutes.
5. Add pumpkin puree; mix until thick and dark orange.
6. Add more chicken broth (1 cup at a time) until desired consistency; bring to a boil.
7. Reduce heat; cook for 10 minutes.
8. Add tortellini; cook according to package directions.
9. Stir in half and half and grated cheese until dissolved.
10. Season with salt to taste.
11. Serve with fried sage leaves, additional grated cheese, and nutmeg.