Dinner’s Ready: Jana Gwin’s Tortellini Soup

Dinner's Ready Jana Gwin AOP June

“DoorDash does most of the cooking at our house,” shares Jana Gwin, light heartedly. “If anyone is cooking, it is me, but with our busy schedules we keep it simple most of the time. We like to pick up takeout because it is the best of both worlds.”

Jana owns, operates and serves as Master Esthetician and Permanent Makeup Artist at Spa One Eighty in Auburn, which opened in 2008. She has two daughters, Lily (13) and Lucy (10). Lily does baton, choir and drama club and Lucy tumbles and cheers.

“With our busy schedules I am usually too tired to cook and clean the kitchen, and still get the girls to bed at a decent hour,” shares Jana. However, this momma still makes time for homemade meals around the kitchen table.

“We like to make breakfast for dinner, tacos, creamy Conecuh pasta and pork tenderloin with veggies,” she says. “Tortellini Soup is what I decided to share with AOP readers because cooking is not my favorite hobby or greatest strength. This recipe is super easy and both of my kids enjoy it – which is rare!”

Jana originally decided to try this recipe after she found some Christmas tree raviolis around the holidays. She thought it would be a fun twist on a recipe she wanted to try and festive way to celebrate the season with her girls.

When Jana isn’t working and the girls have some time off from practices and rehearsals, the family loves to spend time with their fur babies. They have a Cavalier King Charles Spaniel named Roo and two cats, Richard and Stella. Also, Jana’s parents own a home on Lake Martin and they enjoy going there.

“I grew up going to my grandparent’s on Lake Martin, so it’s always been my happy place,” Jana said. “My girls and I love going to spend time with my parents. We enjoy riding the boat and sea-doos, swimming, grilling out and relaxing!”

Jana’s Tortellini Soup


•14 oz. Beef Broth
•14.5 oz can Italian Stewed Tomatoes
•½ lb hot Italian Sausage (cooked & crumbled)
•½ lb ground beef (cooked & crumbled)
•1 package cheese tortellini cooked and drained
•14 oz can of Italian cut green beans


Brown and crumble the sausage and ground beef, draining off the excess fat. Bring the meat, broth and tomatoes to a boil along with 1 ¾ cup water. Let boil for five minutes, then reduce heat to low. Add the tortellini and green beans, simmer until thoroughly warmed. Top with shaved parmesan and serve.

Options: 1 lb spicy Italian sausage instead of ½ lb of sausage and ½ lb of ground beef if you prefer a spicier dish. Small ravioli works in place of tortellini, but doesn’t hold up as well for leftovers!

Gabriele has been married to her husband Daniel for 17 years. Together they have three incredible children – two boys, ages 16 and nine, and a sweet girl who will be two in August. Gabriele is a full-time Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Gulf Shores.

Eastern Shore Parents
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