Creamy Sausage Pumpkin Soup with Tortellini and Kale (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 yellow onion, diced.
03 - 4 garlic cloves, minced.
04 - 3 fresh sage leaves.
05 - 1 lb Italian-style chicken sausage, casings removed.
06 - ½ tablespoon kosher salt.
07 - ¼ teaspoon freshly cracked black pepper.
08 - ¼ teaspoon red pepper flakes.
09 - 15 ounces pumpkin purée.
10 - 4 cups low sodium chicken broth.
11 - ¾ cup heavy cream.
12 - 1 bunch kale (lacinto or curly).
13 - 9 ounces refrigerated cheese tortellini.

# Instructions:

01 - Heat oil in heavy pot over medium-low. Cook onion, garlic, and sage until fragrant, 3-5 minutes.
02 - Add sausage, break into pieces and brown 3-5 minutes. Add pumpkin and seasonings, stir to coat.
03 - Pour in broth and cream, stir to combine.
04 - Add torn kale, cover and cook on medium-low 10-15 minutes.
05 - Add tortellini and cook 2 more minutes. Serve topped with grated Parmigiano Reggiano.

# Notes:

01 - Cook onions until translucent, not brown.
02 - Break sausage into small pieces for even cooking.
03 - Can use either type of kale.

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