Smoked Sausage, Tortellini, and Spinach Soup

Seems like everyone in talking Turkey right about now, which I can understand with Thanksgiving right around the corner. What I don’t understand is why it is so friggin’ cold here already!! Fall has really hit us hard here in Atlanta with record cold temperatures for November. We even brought in our potted Rosemary plant to the sunroom and covered it with a sheet! That is just crazy!

But I’m not going to talk about Thanksgiving, or the weather really. What I am going to talk about though is the perfect meal for this weather we’ve been having, which is, hands down: soup. The other day Chef Daman sent me a recipe for sausage, potato, and spinach soup for us to try. While this sounded delicious, I had just made a pot of Mom’s Perfected Potato Soup a few days before and I didn’t want another “potato” soup again. I thought about it all day at work and about what I could do to put my spin on this recipe. I immediately thought of smoked sausage rather than ground sausage. Since I was stumped, however, with the potato piece I thought I would wait and see if something at the grocery store jumped out at me.

Well, that is exactly what happened. I was walking through the freezer section to grab some frozen vegetables. I like to keep frozen veggies on hand at all times. Never know when we’ll have a group over for dinner and frozen veggies are perfect to toss in the pressure cooker and will quickly feed an army!

But I digress.

As I was walking through the freezer section I glanced over just in time to see frozen pasta. I was thinking to myself that ravioli really sounded good. And then, there it was: Three-Cheese Tortellini. I could replace the potatoes with tortellini!

So this is what I did to put my spin on this soup recipe. And man, was it delicious! Enjoy!

Smoked Sausage, Tortellini, and Spinach Soup

  • Servings: 6
  • Difficulty: Easy
  • Print

A healthy soup that is fast and delicious. Easy to make at any time of the year.


  • 1 tablespoon olive oil
  • 14 oz. package of your favorite smoked sausage
  • 1 ½ teaspoon minced garlic (about three cloves)
  • 1 cup frozen mirepoix (onions, peppers, celery)
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes
  • salt and pepper to taste (optional)
  • 4 cups no salt added beef broth
  • 1 pound frozen cheese tortellini
  • 3 cups baby spinach


  1. Remove the smoked sausage from the package and slice into ¼ inch slices. Then cut each slice in half leaving a half moon shape. Set aside.
  2. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the mirepoix and simmer for a few minutes, stirring occasionally until the veggies are soft. Add the smoked sausage and cook until browned, about 10 minutes.
  3. Stir in the garlic, oregano, basil, and red pepper flakes and cook for 1-2 minutes. Add salt and pepper if you wish.
  4. Stir in beef broth and bring to a boil. Add the tortellini and cook for about 10 more minutes.
  5. Stir in the spinach and let it cook until it wilts, about 1-2 minutes.


I like to keep our recipes fairly low in sodium so I did not add any salt. I also used a low sodium smoked sausage that was a combination of beef, pork, and turkey. We usually have an abundance of spinach so I keep Ziploc bags of it in the freezer. Frozen fresh spinach works well with this recipe.

You can serve immediately but as with most recipes, it is even better the next day!

Adapted from Damn Delicious

Chef Rob

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