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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/chicken-pesto-tortellini-soup-recipe/