This post may contain affiliate links. Please read our disclosure policy.
Warm up with this flavorful Chicken Tortellini Soup, perfectly portioned for one. Tender chicken, cheese-filled tortellini, fresh spinach, and aromatic Italian herbs come together in a single pot for a satisfying and nourishing meal. Ready in no time, this hearty soup is perfect for a chilly evening or whenever you’re in the mood for a comforting, homemade dish that’s as easy to make as it is delicious.
Searching for more single serving soup recipes? Try our creamy Broccoli Cheddar Soup, classic French Onion Soup, flavorful Cioppino, hearty Potato Soup, or comforting Zuppa Toscana.
Why You’ll Love This Recipe
- Customizable: Easily adjust the ingredients to match your preferences.
- Wholesome: Packed with vegetables for a nutritious and satisfying meal.
- Flavorful: A delicious blend of tender chicken, cheese-filled tortellini, and aromatic Italian herbs.
- Perfectly Portioned: Designed for one, eliminating leftovers and food waste.
This single serving chicken tortellini soup is a comforting dish inspired by the classic Italian “tortellini en brodo,” meaning “tortellini in broth.” Featuring tender chicken, cheese-filled tortellini, and a flavorful broth, it’s perfectly portioned for one.
Ready in under an hour with minimal prep, this recipe is simple to make and eliminates food waste. Customize it to suit your taste by adding vegetables like peas, corn, kale, or cauliflower for extra nutrients. For a heartier option, toss in shredded chicken or crumbled Italian sausage. Enjoy the classic flavors of chicken tortellini soup, made just for you.
Ingredients
If you have any ingredients leftover from this small batch chicken tortellini soup recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil for its rich flavor and nutritional benefits, but lighter olive oil works as a substitute.
- Chicken: A 5- to 6-ounce boneless, skinless chicken breast or thigh cut into 1-inch pieces is perfect. Alternatively, use rotisserie chicken for convenience and skip to step three in the recipe. Extra chicken? Try it in Chicken Tikka Masala, Greek Chicken, or Chicken Parmesan.
- Vegetables: Chopped onions, garlic, spinach, celery, and carrots add hearty flavor and nutrients.
- Chicken Broth: Use low-sodium chicken broth to control salt levels. Regular broth works too; just adjust the added salt. Taste after cooking and season as needed. Leftover broth? Use it in Split Pea Soup, Chicken Spaghetti, or Coq au Vin.
- Seasonings: A blend of Italian seasoning, kosher salt, and black pepper creates the perfect flavor base. If you’re out of Italian seasoning, use any mix of basil, oregano, thyme, or rosemary.
- Flour: Just a little all-purpose flour helps thicken the soup to the right consistency.
- Cheese Tortellini: I prefer refrigerated tortellini for its quick cook time, but frozen or dried tortellini works too (just allow more cooking time). Use extra tortellini in Tortellini Soup.
- Parmesan Cheese: Sprinkle over the soup before serving for a flavorful finishing touch.
Recipe Variations
- Vegetarian Tortellini Soup: Swap the chicken for tofu or beans and use vegetable broth for a hearty vegetarian option.
- Creamy Tortellini Soup: Stir in a splash of cream to give your soup a rich, velvety texture.
- Shrimp Tortellini Soup: Replace chicken with shrimp for a seafood twist.
- Lemon Chicken Tortellini Soup: Add 1/2 teaspoon (or more to taste) of lemon juice to brighten the flavors with a refreshing citrus note.
- Loaded Vegetable Tortellini Soup: Boost the vegetable content with extra spinach, frozen corn, or peas. These additions add color, texture, and nutrients to your soup.
How To Make Chicken Tortellini Soup
These step-by-step photos and instructions help you visualize how to make a single serving of chicken tortellini soup. See the recipe box below for ingredient amounts and full recipe instructions.
- Season the Chicken: Toss chicken pieces in a bowl with salt and black pepper.
- Cook the Chicken: In a 2-quart saucepan over medium-high heat, warm the olive oil for 30 seconds. Cook chicken for 6 minutes, flipping halfway through. Remove chicken and set aside on a plate.
- Sauté the Veggies: If the pot is dry, add another ½ tablespoon of oil. Add onions, celery, carrots, garlic, and a pinch (⅛ teaspoon) of salt. Stir occasionally and cook until they soften, about 5 minutes. Mix in flour and cook for 2 minutes, stirring often.
- Simmer the Soup: Add chicken broth, cooked chicken, and Italian seasoning. Bring to a boil, then lower heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until carrots are tender.
- Add Tortellini: Put tortellini into the pot and let it simmer uncovered for 4 minutes.
- Finish with Spinach: Stir in the spinach and cook for 2 more minutes, stirring occasionally.
- Serve and Enjoy: Dish the soup into a bowl, sprinkle with shredded Parmesan cheese, and it’s ready to enjoy.
Expert Tips
- Prepare Before You Start: This easy chicken tortellini soup recipe comes together quickly, so take a moment to read the recipe and ingredient notes in advance. Gather all your ingredients before beginning for a smooth cooking process.
- Spinach Alternatives: If spinach isn’t your favorite, substitute with arugula or simply leave it out. Love spinach? Feel free to add extra to your soup.
- Choose the Right Tortellini: Fresh tortellini is my go-to for this recipe since it cooks in minutes and is easily found in the refrigerated section of most supermarkets. If you opt for frozen or dried tortellini, adjust your cooking time based on the package instructions.
Serving Suggestions
Pair your chicken tortellini soup with these simple yet flavorful sides:
- Crusty Bread: Ideal for soaking up the rich broth.
- Caesar Salad: Adds a fresh, crisp balance to your meal.
- White Wine: A chilled, crisp option like Sauvignon Blanc enhances the dish.
- Grated Parmesan: A sprinkle on top takes the flavor up a notch.
Frequently Asked Questions
Yes, this recipe can easily be doubled to serve two or more. Adjust ingredient quantities accordingly and use a larger pot if needed.
Yes, rotisserie chicken or leftover cooked chicken is a great shortcut. Add it when you return the tortellini to the pot to warm through.
Definitely! Feel free to include extras like chopped zucchini, peas, kale, or even diced tomatoes for added flavor and nutrition.
If you have leftovers, let the soup cool completely and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
Tortellini tends to become mushy when frozen, so it’s best to freeze the broth and chicken mixture separately. Add fresh tortellini when reheating.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving chicken tortellini soup recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Chicken Tortellini Soup For One
Equipment
Ingredients
- 1 (5 to 6-ounce) boneless skinless chicken breast -cut into 1-inch pieces (or use boneless, skinless chicken thigh)
- ¼ teaspoon kosher salt -divided
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- ½ cup chopped onions
- 1 medium celery stalk -chopped
- 1 medium carrot -peeled and cut into ½-inch pieces
- 1 clove garlic -minced
- 1 tablespoon all-purpose flour
- 1 cup low sodium chicken broth
- ¼ teaspoon Italian seasoning
- 3 ounces refrigerated cheese tortellini (about 3/4 cup)
- ½ cup fresh spinach -chopped
- Optional: shredded Parmesan cheese, for topping
Instructions
- Season the Chicken: Toss chicken pieces in a bowl with ⅛ teaspoon of salt and black pepper.
- Cook the Chicken: In a 2-quart saucepan over medium-high heat, warm the olive oil for 30 seconds. Cook chicken for 6 minutes, flipping halfway through. Remove chicken and set aside on a plate.
- Sauté the Vegetables: If the pot is dry, add another ½ tablespoon of oil. Add onions, celery, carrots, garlic, and a pinch (⅛ teaspoon) of salt. Stir occasionally and cook until they soften, about 5 minutes. Mix in flour and cook for 2 minutes, stirring often.
- Simmer the Soup: Add chicken broth, cooked chicken, and Italian seasoning. Bring to a boil, then lower heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until carrots are tender.
- Add Tortellini: Put tortellini into the pot and let it simmer uncovered for 4 minutes.
- Finish with Spinach: Stir in the spinach and cook for 2 more minutes, stirring occasionally.
- Serve and Enjoy: Dish the soup into a bowl, sprinkle with shredded Parmesan cheese, and it's ready to enjoy.
Notes
- Prepare Before You Start: This chicken tortellini soup comes together quickly, so take a moment to read the recipe and ingredient notes in advance. Gather all your ingredients before beginning for a smooth cooking process.
- Spinach Alternatives: If spinach isn’t your favorite, substitute with arugula or simply leave it out. Love spinach? Feel free to add extra to your soup.
- Choose the Right Tortellini: Fresh tortellini is my go-to for this recipe since it cooks in minutes and is easily found in the refrigerated section of most supermarkets. If you opt for frozen or dried tortellini, adjust your cooking time based on the package instructions.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Yummy.
If you substitute 3 tablespoons dried rice-cooked, for the tortellini, but keep the rest of the recipe the same, then you will have a great chicken rice soup.
Good recipe.