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This tortellini soup for one is a creamy, flavorful mix of cheese-filled tortellini, Italian sausage, and fresh vegetables simmered in a rich broth. Ready in 30 minutes, it’s an easy one-pot meal you’ll want to make again and again.
Featured Comment
“I made this for dinner after work tonight! It is delicious!…”
– Chris
Why You’ll Love This Recipe
- Quick & Easy: Simple steps and minimal prep.
- Ready in 30 Minutes: A warm, satisfying bowl of soup on the table fast.
- Easy to Customize: Switch up the vegetables, broth, or tortellini to suit your taste.
- Wholesome & Flavorful: Packed with cheese-filled tortellini, fresh vegetables, and a savory broth.
- Single Serving: Perfectly portioned for one, so nothing goes to waste.
I love this tortellini soup because it brings all the comfort of a classic Italian dish into a single bowl that’s just right for one person.
The tender tortellini, fresh vegetables, and flavorful broth remind me of why this soup has been loved in Italy for generations. It has that same rich, satisfying taste you’d find in a traditional pot, but in a portion that’s perfect when you want something homemade without extra servings.
Pair your bowl of tortellini soup with a small loaf of French bread or a small Caesar salad for a satisfying meal. If you’d like to try more single serving soups, you might enjoy our lentil soup for one, creamy tomato soup for one, or chicken tortilla soup for one.
Ingredients
If you have any ingredients leftover from this tortellini soup for one, check out our Leftover Ingredients Recipe Finder.
- Italian sausage: Mild Italian ground sausage brings hearty flavor, but sweet or hot sausage works too. Leftover sausage? Use it in a pizza bowl or zuppa toscana for one.
- Vegetables: Onion, garlic, Roma tomato, and spinach add color and freshness. Zucchini or bell peppers make great additions.
- Chicken broth: Low-sodium chicken broth lets you control the salt. For vegetarian soup, use vegetable broth and skip the sausage. Leftover broth? Try it in clam chowder for one or lasagna soup for one.
- Cheese Tortellini: I use refrigerated cheese tortellini for quick cooking, but frozen or dried tortellini work, just adjust the time. Meat-filled or vegan tortellini are also great options. Extra tortellini? Use it in chicken tortellini soup for one.
- Heavy cream: Adds creaminess and richness. Whole milk or half-and-half are lighter alternatives. Leftover cream? Make chicken Alfredo for one, a small mushroom casserole, or icebox cake for one.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Switch up your tortellini soup with these simple flavor ideas:
- Vegetarian: Skip the sausage and add chickpeas or tofu for a filling, meat-free option.
- Seafood: Stir in cooked shrimp or clams for a flavorful seafood version.
- Spicy: Add crushed red pepper flakes or a splash of hot sauce for extra heat.
How To Make Tortellini Soup
These step-by-step instructions make it easy to see how to prepare this single serving tortellini soup. Scroll to the recipe card for full ingredient amounts and details.
- Cook the Sausage: In a 2-quart saucepan heat the oil for 30 seconds. Add sausage and cook, stirring often, until browned, 5–7 minutes.
- Sauté Aromatics: Add onions and cook for 2 minutes until softened. Stir in garlic, thyme, salt, and pepper; cook for 1 minute.
- Simmer the Base: Add broth and tomatoes. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Add Tortellini: Stir in tortellini and simmer for 3–5 minutes, until tender.
- Finish the Soup: Add spinach and cream. Simmer for 2 minutes, stirring occasionally.
- Serve: Ladle into a bowl and top with Parmesan, if desired.
Expert Tips
- Read First: Review the recipe and ingredient notes before starting for the best results.
- Greens: Swap spinach with arugula or leave out the greens. Add extra spinach if you like.
- Extra Vegetables: Green beans, zucchini, or 1/4 cup rinsed canned kidney beans work well. If the soup thickens, add a splash of broth.
- Spice Level: Heat varies by sausage. Use hot Italian sausage for more spice or add red pepper flakes with the garlic and seasonings.
Frequently Asked Questions
Yes, but for the best texture, cook the tortellini just before serving. The pasta can soften if left in the broth for too long. Store the broth and cooked tortellini separately in the refrigerator, then combine and reheat when ready to eat.
Yes. You can leave out the cream for a lighter broth-based soup, or use whole milk or half-and-half for a less rich option.
It will keep for up to 3 days in the refrigerator. Keep in mind the tortellini will continue to soften as it sits in the broth.
Yes! If you’d like to make tortellini soup for two, double the ingredients and use a larger pot.
It’s best not to freeze soup with cooked tortellini, as the pasta can become mushy when thawed. Freeze the broth and vegetables separately, then add fresh or frozen 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 small batch 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Tortellini Soup For One
Watch How To Make This
Equipment
Ingredients
- ½ tablespoon olive oil
- 4 ounces Italian sausage
- ½ cup chopped onions
- 1 clove garlic -minced
- ⅛ teaspoon dried thyme
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup low sodium chicken broth
- 1 medium Roma tomato -chopped
- 2 ounces refrigerated cheese tortellini (about 3/4 cup)
- ½ cup fresh spinach -chopped
- 2 tablespoons heavy cream
- Optional: Parmesan cheese for topping
Instructions
- In a 2-quart saucepan over medium heat, heat the oil for 30 seconds. Add sausage and cook, stirring often, until browned, 5–7 minutes.
- Add onions and cook for 2 minutes until softened. Stir in garlic, thyme, salt, and pepper; cook for 1 minute.
- Add broth and tomatoes. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Stir in tortellini and simmer for 3–5 minutes, until tender.
- Add spinach and cream. Simmer for 2 minutes, stirring occasionally.
- Ladle into a bowl and top with Parmesan, if desired.
Notes
- Read First: Review the recipe and ingredient notes before starting for the best results.
- Greens: Swap spinach with arugula or leave out the greens. Add extra spinach if you like.
- Extra Vegetables: Green beans, zucchini, or 1/4 cup rinsed canned kidney beans work well. If the soup thickens, add a splash of broth.
- Spice Level: Heat varies by sausage. Use hot Italian sausage for more spice or add red pepper flakes with the garlic and seasonings.
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.
If using dried tortellini would I increase the liquid?
Yes, if you’re using dried tortellini instead of refrigerated or precooked tortellini, you’ll likely need to add more liquid. Dried tortellini absorb more liquid as they cook. I’d suggest increasing the broth by about 1/2 cup to start, and keep an eye on the consistency—add more if needed as the tortellini cook through and soften. The cooking time will also be a bit longer than with precooked tortellini, so adjust accordingly.
I made this for dinner after work tonight! It is delicious! I didn’t have thyme. So, I left it out.
I am so happy you enjoyed it.
So so good!
Excellent and quick!
Very good! I doubled the recipe to have servings for camping. Used turkey sausage and added some diced carrots and green beans that cooked with the tortellini (dry type). Used 1/2 cup diced canned tomatoes instead of Roma tomato. Another fabulous recipe from Joanie!
Will make this again for sure !
Cathie
Delicious! Made it for lunch and had a slice of pastrami & turkey alongside. Didn’t have a baguette. So used slider hamburger buns toasted plus substituted red wine vinegar. Will make again.
I wish I could afford your cook book