Chicken Pesto Tortellini Soup Recipe
Introduction
This Chicken Pesto Tortellini Soup is a comforting and flavorful dish perfect for any season. Tender chicken, fresh herbs, and cheesy tortellini come together in a rich broth brightened by fragrant pesto and basil. It’s a delicious and hearty meal that’s easy to make at home.
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
- Step 1: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it.
- 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.
- 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.
- Step 4: Stir in the garlic and fresh herbs and continue to cook for another minute until fragrant.
- Step 5: Next, stir 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.
- Step 6: Turn off the heat and stir in the pesto, Parmesan, and basil leaves.
- Step 7: Adjust the seasoning to taste and serve hot, with extra grated Parmesan and fresh basil if desired.
Tips & Variations
- For a vegetarian version, replace the chicken stock with vegetable broth and omit the chicken or substitute with sautéed mushrooms.
- Use store-bought pesto for convenience or try homemade for a fresher taste.
- Add a squeeze of lemon juice before serving to brighten the flavors.
- If fresh fennel isn’t available, substitute with extra celery for a similar texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the tortellini from becoming mushy. For longer storage, freeze the soup without the tortellini for up to 2 months; add fresh tortellini when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this soup?
Yes, but be sure to thaw it completely and pat it dry before cooking to ensure even browning and proper texture.
What type of tortellini works best?
Cheese-filled tortellini is traditional and works well, but you can experiment with meat or spinach-filled varieties depending on your preference.
PrintChicken Pesto Tortellini Soup Recipe
This Chicken Pesto Tortellini Soup is a hearty and flavorful dish combining tender chicken, fresh vegetables, cheese tortellini, and vibrant pesto in a comforting broth. Perfect for a cozy meal, it’s easy to prepare and packed with aromatic herbs and cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Protein and Dairy
- 1 pound chicken breast (cut into 1-inch cubes)
- 1 tablespoon butter
- 1/2 cup Parmesan (grated)
Vegetables
- 1 large onion (diced)
- 2 medium carrots (diced)
- 2–3 celery stalks (diced)
- 1 small fennel bulb (diced)
- 6–8 fresh basil leaves
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon fresh thyme (finely chopped)
- 2 large garlic cloves (finely chopped)
Pantry Items
- 1 tablespoon olive oil
- 1/2 teaspoon salt (plus more as needed)
- Freshly ground black pepper to taste
- 6 cups low-sodium chicken stock
- 1 pound cheese tortellini (uncooked)
- 1/2 cup pesto
Instructions
- Heat the fats: In a large heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat and melt 1 tablespoon of butter to create a flavorful base for the soup.
- Cook the chicken: Add the 1 pound of cubed chicken breast to the pot. Season lightly with salt and freshly ground black pepper, then cook for 6-8 minutes until the chicken pieces are golden brown. Remove the chicken and set aside to prevent overcooking.
- Sauté the vegetables: Using the same pot, add diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and release their flavors.
- Add aromatics and herbs: Stir in the finely chopped garlic, fresh rosemary, and thyme. Continue cooking for another minute until the mixture is fragrant, which enhances the soup’s flavor complexity.
- Simmer the soup: Pour in 6 cups of low-sodium chicken stock and increase the heat to bring the soup to a boil. Add the uncooked cheese tortellini and the previously cooked chicken back into the pot. Reduce the heat to low and simmer gently for 2-3 minutes, allowing the tortellini to cook through.
- Finish with pesto and cheese: Turn off the heat and stir in 1/2 cup of pesto, 1/2 cup grated Parmesan, and the fresh basil leaves. These ingredients add a rich, herbal, and cheesy finish to the soup.
- Season and serve: Taste and adjust the seasoning with salt and black pepper as needed. Serve the soup hot, optionally garnished with extra grated Parmesan and fresh basil for added flavor and presentation.
Notes
- Using low-sodium chicken stock allows better control over the saltiness of the soup.
- Fresh herbs such as rosemary, thyme, and basil significantly enhance the flavor profile, so avoid substituting with dried herbs if possible.
- You can replace cheese tortellini with spinach or mushroom varieties depending on preference.
- This soup is best served immediately to enjoy the perfect texture of the tortellini.
- For a lower-fat option, reduce or omit the butter and use less pesto.
Keywords: Chicken soup, Pesto soup, Tortellini soup, Italian soup, Comfort food, Easy dinner
