Chicken Pesto Tortellini Soup Recipe

Introduction

Chicken Pesto Tortellini Soup is a comforting and flavorful dish that combines tender chicken, fresh vegetables, and cheesy tortellini in a fragrant pesto broth. Perfect for a cozy dinner, this soup is both hearty and easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound chicken breast (cut into 1-inch cubes)
• 1 large onion (diced)
• 2 medium carrots (diced)
• 2-3 celery stalks (diced)
• 1 small fennel bulb (diced)
• 1/2 teaspoon salt
• 2 large garlic cloves (finely chopped)
• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh thyme (finely chopped)
• 6 cups low-sodium chicken stock
• 1 pound cheese tortellini (uncooked)
• 1/2 cup pesto
• 1/2 cup Parmesan (grated)
• 6-8 fresh basil leaves
• Freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it.
2. Step 2: Add the chicken, season with a bit of salt and black pepper, and cook for 6-8 minutes until golden. Remove the chicken from the pot and set aside.
3. Step 3: In the same pot, add the onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook for 8-10 minutes until softened.
4. Step 4: Stir in the garlic and fresh herbs and continue to cook for another minute until fragrant.
5. Step 5: Stir in the chicken stock and turn up the heat to bring it to a boil. Add the tortellini and cooked chicken, lower the heat, and simmer for 2-3 minutes.
6. Step 6: Turn off the heat and stir in the pesto, Parmesan, and basil leaves.
7. Step 7: Adjust the seasoning to taste and serve hot, garnished with extra grated Parmesan and fresh basil if desired.

Tips & Variations

• Use fresh cheese tortellini for the best texture and flavor.
• Substitute fennel with more celery if you prefer a milder taste.
• For a spicy kick, add a pinch of red pepper flakes when cooking the vegetables.
• Leftover soup can be thickened by adding a splash of cream or milk when reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or stock if the soup has thickened. For longer storage, freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken instead of fresh chicken breast?

Yes, you can. Simply add shredded rotisserie chicken in step 5 instead of cooking the chicken cubes. It saves time and adds great flavor.

Is it possible to make this soup vegetarian?

To make a vegetarian version, omit the chicken and use vegetable stock. You can add extra vegetables or beans for protein and texture.

Chicken Pesto Tortellini Soup Recipe

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★★★★★

4.6 from 132 reviews

This comforting Chicken Pesto Tortellini Soup combines tender chicken breast, fresh vegetables, aromatic herbs, and cheesy tortellini in a flavorful pesto-infused broth. Perfect for a cozy meal, this soup is easy to make and offers a delightful balance of fresh and hearty flavors.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Soup Base

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large onion, diced
• 2 medium carrots, diced
• 2–3 celery stalks, diced
• 1 small fennel bulb, diced
• 1/2 teaspoon salt
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 6 cups low-sodium chicken stock
• Freshly ground black pepper, to taste

Protein

• 1 pound chicken breast, cut into 1-inch cubes

Pasta & Cheese

• 1 pound cheese tortellini (uncooked)
• 1/2 cup pesto
• 1/2 cup Parmesan, grated
• 6–8 fresh basil leaves

Instructions

1. Heat fat and cook chicken: Heat the olive oil over medium heat in a large heavy-bottomed pot, then melt the butter in the oil. Add the cubed chicken, season lightly with salt and black pepper, and cook for 6-8 minutes until golden brown on all sides. Remove the chicken from the pot and set aside.
2. Sauté vegetables: In the same pot, add the diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook over medium heat for 8-10 minutes or until the vegetables are softened, stirring occasionally.
3. Add garlic and herbs: Stir in the finely chopped garlic, fresh rosemary, and thyme. Continue to cook for about one minute until the mixture becomes fragrant, being careful not to burn the garlic.
4. Add stock and bring to boil: Pour in the low-sodium chicken stock and increase the heat to bring the soup to a boil.
5. Simmer with tortellini and chicken: Once boiling, add the uncooked cheese tortellini and the cooked chicken pieces back into the pot. Reduce the heat to low and simmer for 2-3 minutes, or until the tortellini are tender and cooked through.
6. Finish soup with pesto and cheese: Turn off the heat and stir in the pesto, grated Parmesan cheese, and fresh basil leaves until well combined.
7. Adjust seasoning and serve: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. Serve the soup hot, optionally garnished with extra grated Parmesan and fresh basil leaves.

Notes

• Use low-sodium chicken stock to control salt levels in the soup.
• You can substitute fresh tortellini with frozen or refrigerated tortellini, adjusting cooking time accordingly.
• For a vegetarian version, omit the chicken and use vegetable broth instead.
• Fresh herbs elevate the soup’s flavor, but dried herbs can be substituted in a pinch (use about one-third the amount).
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent overcooking the tortellini.

Keywords: Chicken pesto tortellini soup, savory Italian soup, easy chicken soup recipe, tortellini soup, pesto soup