Creamy Pumpkin Tortellini Soup with Italian Sausage and Spinach

Cheese tortellini, Italian sausage, pumpkin, and spinach simmer in a creamy garlic broth for a cozy fall soup ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound mild italian sausage
• 1 medium yellow onion
• 3 cloves garlic
• 5 cups chicken broth
• 1 15-ounce can pumpkin puree
• 1 teaspoon dried italian seasoning
• 20 ounces cheese tortellini
• 1 cup heavy cream
• 5 ounces baby spinach
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the sausage and cook, breaking it into crumbles, until browned and no longer pink, 6 to 8 minutes. Drain excess grease if needed. (about 8 min) — Medium-high heat
2. Add the onion and cook until softened, about 4 minutes. Add the garlic and Italian seasoning and cook until fragrant, 30 seconds. (about 5 min) — Medium heat
3. Stir in the chicken broth, pumpkin puree, salt, and pepper. Bring to a gentle simmer, scraping up any browned bits from the bottom. (about 4 min) — Medium-high heat
4. Add the tortellini and simmer according to the package directions, usually 5 to 7 minutes, until tender and cooked through. (about 7 min) — Gentle simmer
5. Reduce the heat to low and stir in the heavy cream and spinach. Cook for 2 to 3 minutes, until the spinach wilts and the soup is steaming; do not boil after adding the cream. (about 3 min) — Low heat
6. Taste and adjust the salt and pepper. Ladle into bowls and top with Parmesan cheese. (about 2 min) — Off heat