Jacqui Wedewer/The Daily Meal

Recipe of the Day: Sausage and Spinach Tortellini Soup

This one-pot soup is taken straight from mom's cookbook
Jacqui Wedewer/The Daily Meal

Sometimes the best, most comforting recipes take you back to your roots, and this is one of them. This hearty sausage and spinach tortellini soup is taken straight from mom's cookbook and is the perfect dish to get your through the entirety of winter. If you're vegetarian, don't scroll on too fast — this tortellini soup is customizable. 

Pasta Recipes for Whenever You Need a Pick-Me-Up

Having the freedom to make a recipe your own is a rare and true treasure. This recipe is delicous as is, but it's also a great way to use up any leftover veggie scraps, like half a zucchini or a bunch of celery. If you're vegetarian or just trying to scale back your meat consumption in the New Year, you can easily swap the chicken broth for vegetable and ditch the sausage. However, if you're cooking it the way mom intended, the Italian sausage will add a subtle heat to the soup and a ton of flavor. 

If you want to ramp up the flavor even further, try toasting the basil and oregano for about 30 seconds in olive oil before mixing it with the sausage. The soup is ready to enjoy as soon as the torteillini is done cooking, but if you have the time, let it simmer for an extra hour to really led the flavors meld together. 

Besides how tasty it is, this is also a great recipe for those home cooks that dread doing the dishes. The one-pot soup is an easy-cleanup and you're sure to have leftovers so you can enjoy the dish all week long. After enjoying this tortellini soup, you'll likely have comfort food on the brain for some time. If that's the case, check out more of our best soup and stew recipes for when you need a pick-me-up


1 tablespoon butter

1 tablespoon olive oil

1 onion, diced

3 garlic cloves, minced

1 pound Italian sausage

1 tablespoon dried basil

1 tablespoon dried oregano

1 pound mushrooms, sliced

5 cups chicken broth

3 14.5-ounce cans diced tomatoes

10 ounces frozen spinach

20 ounces cheese tortellini

Salt and pepper to taste


In a Dutch oven, melt butter and heat olive oil.

Add onions and saute until translucent.

When the onions are fragrant and translucent, add the garlic and saute for a few seconds, then add the sausage and brown it.

Push sausage to the side to make a small spot to pour one tablespoon of olive oil, add basil and oregano to the oil and toast for 20-30 seconds.

Mix the herbs with the sausage and add in the mushrooms.

When mushrooms have softened, add broth and tomatoes. Bring to a simmer.

Add frozen spinach and cook until thawed, bringing the liquids to a boil. Taste the broth and adjust seasonings with salt and pepper.

Add tortellini and cook according to package directions.