It’s cozy soup time!

Since it’s October, it’s time to bring out the pumpkins for a warm, festive meal.

“Soups are the best because they’re easy. You can throw all kinds of things in,” Jessica explained.

She described her creamy pumpkin tortellini soup as “hearty,” and you’re welcome to swap out the kale for spinach and the turkey sausage with any other kind of protein.

This segment aired on California Cooking with Jessica Holmes, Episode 194.

Creamy Pumpkin Tortellini Soup

Ingredients:

1/2 red onion chopped

2 cloves of garlic

1 head of kale

1 or 2 links of turkey Italian sausage

1 tbsp tomato paste

1/2 can of pumpkin puree

2 boxes of chicken stock

Box of tortellini

1 cup heavy whipping cream

Parmesan cheese

Instructions:

  1. Remove kale from spine and chop it up.
  2. Add olive oil to heavy bottom pot with onions until translucent.
  3. Grate garlic into pot.
  4. Remove links from sausage and add to pot. Using spoon, break up the sausage and let cook.
  5. Add tomato paste, salt, 2 boxes of chicken stock and pumpkin puree and let simmer for 20 mins.
  6. Add tortellini 3 to 4 minutes before removing soup from heat.
  7. Add heavy cream right before removing soup from heat.
  8. Serve with parmesan cheese.
  9. Enjoy!
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