Chicken Pesto Tortellini Soup Recipe

Introduction

This Chicken Pesto Tortellini Soup is a comforting and flavorful dish perfect for any day of the year. Tender chicken, fresh vegetables, and cheesy tortellini come together in a savory broth enriched with vibrant pesto and herbs. It’s quick to make and sure to please the whole family.

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: Pour in the chicken stock and increase the heat to bring it to a boil. Add the tortellini and cooked chicken, then 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

• For extra flavor, use a mix of different fresh herbs like oregano or sage along with the rosemary and thyme.
• If you prefer a vegetarian version, omit the chicken and use vegetable stock; add mushrooms or spinach for added texture.
• You can substitute cheese tortellini with other filled pastas like ravioli or regular pasta shapes for a different twist.
• Add a splash of cream or a dollop of ricotta cheese for a richer, creamier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much after refrigerating, add a splash of chicken stock or water to loosen it before reheating. For longer storage, you can freeze the soup for up to 2 months, but be aware that the tortellini may change texture slightly after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can use pre-cooked chicken to save time. Add it to the soup along with the tortellini and heat through during the simmering step.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup up to the step before adding pesto, Parmesan, and basil. Cool and refrigerate, then add these fresh ingredients just before serving for the best flavor.

Chicken Pesto Tortellini Soup Recipe

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★★★★★

4.7 from 98 reviews

This comforting Chicken Pesto Tortellini Soup combines tender chicken, aromatic herbs, and creamy pesto with cheese-filled tortellini in a flavorful chicken broth. A hearty and easy-to-make soup perfect for weeknight dinners or cozy gatherings.

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

Ingredients

Scale 1x2x3x

Protein

• 1 pound chicken breast (cut into 1-inch cubes)

Vegetables & Herbs

• 1 large onion (diced)
• 2 medium carrots (diced)
• 2–3 celery stalks (diced)
• 1 small fennel bulb (diced)
• 2 large garlic cloves (finely chopped)
• 1 tablespoon fresh rosemary (finely chopped)
• 1 tablespoon fresh thyme (finely chopped)
• 6–8 fresh basil leaves

Liquids & Fats

• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 cups low-sodium chicken stock

Pasta & Cheese

• 1 pound cheese tortellini (uncooked)
• 1/2 cup pesto
• 1/2 cup Parmesan (grated)

Seasonings

• 1/2 teaspoon salt (plus additional to taste)
• Freshly ground black pepper to taste

Instructions

1. Heat Fats: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it to create a flavorful base for cooking.
2. Cook Chicken: Add the cubed chicken breast, season lightly with salt and black pepper. Cook for 6-8 minutes until golden on all sides. Remove the chicken from the pot and set aside to keep warm.
3. Sauté Vegetables: In the same pot, add diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook for 8-10 minutes until the vegetables are softened and fragrant.
4. Add Garlic and Herbs: Stir in finely chopped garlic, fresh rosemary, and thyme. Cook for an additional minute until the aromas release.
5. Add Stock & Tortellini: Pour in the low-sodium chicken stock, increase heat to bring it to a boil. Once boiling, add the uncooked cheese tortellini and return the cooked chicken to the pot. Lower the heat and allow to simmer gently for 2-3 minutes until tortellini is tender and chicken is heated through.
6. Finish Soup: Turn off the heat. Stir in the pesto, grated Parmesan, and fresh basil leaves to blend creamy, herby flavors throughout the soup.
7. Season & Serve: Taste and adjust the seasoning with salt and freshly ground pepper as needed. Serve the soup hot, optionally garnished with extra Parmesan cheese and fresh basil leaves for added flavor and presentation.

Notes

• Use low-sodium chicken stock to control the salt level in the soup.
• Fresh herbs make a big difference—try to use fresh rosemary, thyme, and basil for the best flavor.
• Cook tortellini just until tender to avoid mushiness.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking pasta.
• You can substitute fresh tortellini for frozen if available; adjust cooking time accordingly.

Keywords: Chicken Pesto Tortellini Soup, cheesy tortellini soup, chicken soup with pesto, Italian soup recipe, easy weeknight soup