Chicken Tortellini Soup For One
This single serving chicken tortellini soup is made from scratch with tender chicken, cheese tortellini, and vegetables in a seasoned chicken broth. It's a hearty soup made in one pot.
Servings: 1 serving
Equipment
Ingredients
- 1 (5 to 6-ounce) boneless skinless chicken breast or boneless, skinless chicken thigh-cut into 1-inch pieces
- 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 ¾ cup)
- ½ cup fresh spinach - chopped
- Optional: shredded Parmesan cheese, for topping
Instructions
- Toss the chicken pieces in a bowl with ⅛ teaspoon of the salt and the black pepper.
- Heat the olive oil in a 2-quart saucepan over medium-high heat. Add the chicken and cook for 6 minutes, turning halfway, until browned on the outside. Remove the chicken to a plate and set aside.
- If the pot is dry, add ½ tablespoon more olive oil. Add the onion, celery, carrot, garlic, and the remaining ⅛ teaspoon of salt. Cook, stirring occasionally, for 5 minutes, until the vegetables soften.
- Stir in the flour and cook for 2 minutes, stirring often.
- Add the broth, the browned chicken, and the Italian seasoning. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the carrots are tender and the chicken is cooked through.
- Uncover and stir in the tortellini. Simmer for 4 minutes, until tender.
- Stir in the spinach and cook for 2 minutes, until wilted. Ladle into a bowl and top with Parmesan.
Notes
Brown the chicken before it simmers. Searing the chicken pieces in the hot pot first keeps them moist through the simmer, so they don't turn dry and tough.
Add a Parmesan rind for deeper flavor. Drop a Parmesan rind into the broth as it simmers, then fish it out before serving. It gives the soup a richer, saltier flavor.
Don't overcook the tortellini. Add them near the end and simmer just until tender, about 4 minutes. Left too long in the broth, they turn soft and lose their shape.
Taste and adjust the salt at the end. Broth saltiness varies by brand, and the Parmesan adds salt of its own, so taste the finished soup before adding more.
If doubling the recipe, double all ingredients and cook in a 3.5 or 4-quart pot.
Nutrition
Serving: 1serving | Calories: 494kcal | Carbohydrates: 49g | Protein: 45g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 924mg | Potassium: 1139mg | Fiber: 6g | Sugar: 9g | Vitamin A: 10372IU | Vitamin C: 12mg | Calcium: 151mg | Iron: 3mg
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