Harvest Moon Pumpkin, Sausage, and Tortellini Soup
As the days get cooler and the leaves start to change, there’s nothing quite like a warm bowl of soup to bring comfort and joy. Harvest Moon Pumpkin, Sausage, and Tortellini Soup is a deliciously hearty dish that combines the flavors of fall with the satisfying taste of Italian ingredients. This soup is packed with goodness and is perfect for cozy nights at home.
Why Make This Recipe
This recipe is a wonderful choice because it’s not only delicious but also easy to make. The combination of pumpkin, sausage, and tortellini creates a rich and creamy flavor that warms the soul. Plus, it takes just about 30 minutes to prepare, making it a great option for busy weeknights or any time you need a quick meal. The soup is also packed with nutrients, thanks to the addition of spinach, making it a balanced and hearty option for everyone in the family.
How to Make Harvest Moon Pumpkin, Sausage, and Tortellini Soup
Ingredients
- 1 pound mild or hot Italian sausage
- 3 tablespoons of butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 can (15 ounces) plain pumpkin purée, not pumpkin pie filling
- 6 cups chicken broth
- 1 tablespoon Better Than Bouillon vegetable base, optional
- 1 package (18 to 20 ounces) refrigerated cheese tortellini
- 1 cup heavy cream
- 2 generous handfuls baby spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt, to taste
- Black pepper, to taste
Directions
- Add the Italian sausage to a large soup pot or Dutch oven over medium heat. Cook the sausage, breaking it into bite-size pieces until browned.
- If the sausage releases a lot of grease, spoon off the excess, leaving about 1 tablespoon in the pot. If the sausage is very lean and the pot looks dry, add a little olive oil.
- Add the diced onion and butter, and cook for about 5 minutes until the onion is softened.
- Add the garlic, sage, thyme, and crushed red pepper flakes (if using). Cook for 1 minute, stirring frequently.
- Stir in the pumpkin purée.
- Slowly pour in the chicken broth, stirring until the pumpkin is completely blended into the broth.
- Stir in the Better Than Bouillon vegetable base, if using.
- Bring the soup to a gentle simmer and cook for 10 minutes.
- Add the refrigerated cheese tortellini and cook according to the package directions, usually about 4 to 7 minutes. Keep the soup at a gentle simmer so the tortellini stays intact.
- Reduce the heat to low and stir in the heavy cream, spinach, and Parmesan cheese.
- Cook for 1 to 2 minutes, just until the spinach is wilted and the soup is heated through.
- Taste before adding salt, since the sausage, broth, and other ingredients can be quite salty. Finish with black pepper and additional Parmesan, if desired.
How to Serve Harvest Moon Pumpkin, Sausage, and Tortellini Soup
Serve this delicious soup hot, garnished with extra Parmesan cheese if you like. It pairs wonderfully with crusty bread or a side salad for a complete meal. You can also serve it in individual bowls for a comforting family dinner.
How to Store Harvest Moon Pumpkin, Sausage, and Tortellini Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it in a saucepan over low heat, stirring occasionally. You can also freeze the soup in portions for up to 3 months. Make sure to let it cool before freezing.
Tips to Make Harvest Moon Pumpkin, Sausage, and Tortellini Soup
- For added flavor, consider using homemade chicken broth instead of store-bought.
- If you want a bit more heat, increase the amount of crushed red pepper flakes.
- Feel free to mix in other vegetables like carrots or kale for extra nutrition.
Variation
For a vegetarian version, simply omit the Italian sausage and replace it with your favorite meat substitute. You can also use vegetable broth instead of chicken broth for a fully plant-based meal.
FAQs
Can I use canned pumpkin instead of fresh pumpkin?
Yes, canned pumpkin purée works perfectly in this recipe. Make sure to use plain pumpkin purée, not pumpkin pie filling.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to eat.
Can I freeze the soup?
Yes, you can freeze the soup for up to 3 months. Just make sure it cools down completely before you store it in an airtight container.
Enjoy making this cozy Harvest Moon Pumpkin, Sausage, and Tortellini Soup and savor every delicious spoonful!
Harvest Moon Pumpkin, Sausage, and Tortellini Soup
Ingredients
Method
- Add the Italian sausage to a large soup pot or Dutch oven over medium heat. Cook the sausage, breaking it into bite-size pieces until browned.
- If the sausage releases a lot of grease, spoon off the excess, leaving about 1 tablespoon in the pot.
- Add the diced onion and butter, and cook for about 5 minutes until the onion is softened.
- Add the garlic, sage, thyme, and crushed red pepper flakes (if using). Cook for 1 minute, stirring frequently.
- Stir in the pumpkin purée.
- Slowly pour in the chicken broth, stirring until the pumpkin is completely blended into the broth.
- Stir in the Better Than Bouillon vegetable base, if using.
- Bring the soup to a gentle simmer and cook for 10 minutes.
- Add the refrigerated cheese tortellini and cook according to the package directions, usually about 4 to 7 minutes.
- Reduce the heat to low and stir in the heavy cream, spinach, and Parmesan cheese.
- Cook for 1 to 2 minutes, just until the spinach is wilted and the soup is heated through.
- Taste before adding salt, adjusting seasoning as necessary.
