Print

Chicken Pesto Tortellini Soup Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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