Chicken Tortellini Soup For One

• servings: 1 serving
• active time: 5 minutes
• total time: 45 minutes

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

Directions

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 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.

Nutrition

• Calories: 494 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Cholesterol: 22 mg
• Sodium: 924 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 45 g