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Sausage and Tortellini with Pumpkin Cream Sauce

With sausage, tortellini, and a creamy homemade pumpkin sauce, this is a filling camping meal. It's perfect for the colder nights at camp this Fall and it's all made in one pot!
5 from 3 votes
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Servings: 4 people
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Equipment

Ingredients
 

  • 2 tbsp butter
  • 1 shallot (finely chopped)
  • 1 pound mild Italian sausage
  • 4 cloves of garlic minced
  • 2 tsp fresh thyme (finely chopped)
  • 2 tsp fresh rosemary (finely chopped)
  • 4 fresh sage leaves (finely chopped)
  • 2 cups beef broth
  • 15 oz can of pumpkin puree
  • 1/4 cup heavy whipping cream
  • 18 oz cheese tortellini (refrigerated, not frozen)
  • sea salt and pepper (to taste)
  • Parmesan cheese (for serving)

Instructions
 

  • Heat a large pot over medium heat and add the butter.
  • Mix in the shallots and cook for a minute or two until they become translucent.
  • Next, add in the sausage and let it cook while mixing and breaking it apart in the pan until it’s browned and fully cooked.
  • Mix in the garlic and herbs and cook for about 1 minute mixing frequently.
  • Add the broth and pumpkin puree. Mix well and bring to a gentle simmer. Cook the sauce for a few minutes. Make sure to mix frequently so it doesn’t burn on the bottom.
  • Lastly, mix in the heavy whipping cream. (You can add more broth or water if needed.) Simmer for about 5-10 minutes mixing frequently.
  • In the meantime, boil water in a separate pot and cook the tortellini according to packaging instructions. Add it to the pumpkin sauce. Mix and serve with grated parmesan cheese. Enjoy!

Notes

For the herbs, look for a poultry blend in the fresh herb section. These blends usually contain rosemary, thyme, and sage so you only need to buy one bundle and not three separate herbs.
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