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Chicken Pesto Tortellini Soup Recipe

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★★★★★

4.4 from 51 reviews

A comforting and flavorful Chicken Pesto Tortellini Soup featuring tender chicken, aromatic vegetables, fresh herbs, and cheesy tortellini in a savory chicken broth enriched with pesto and Parmesan.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6 cups low-sodium chicken stock
  • 1/2 teaspoon salt (plus additional to taste)
  • Freshly ground black pepper to taste

Protein & Vegetables

  • 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)
  • 2 large garlic cloves (finely chopped)

Herbs & Cheese

  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 6–8 fresh basil leaves
  • 1/2 cup pesto
  • 1/2 cup Parmesan (grated)

Pasta

  • 1 pound cheese tortellini (uncooked)

Instructions

  1. Heat the fats: Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it to prepare a flavorful base.
  2. Cook the chicken: Add the cubed chicken breast, season with a bit of salt and black pepper, and cook for 6-8 minutes until golden brown all over. Remove the chicken from the pot and set aside to prevent overcooking.
  3. Sauté the 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 aromatic, developing the soup’s base flavor.
  4. Add aromatics and herbs: Stir in finely chopped garlic, fresh rosemary, and thyme. Continue cooking for an additional minute until fragrant, enhancing the soup’s depth.
  5. Add stock and boil: Pour in the low-sodium chicken stock and increase the heat to bring the mixture to a boil, preparing to cook the pasta and meld flavors.
  6. Simmer with pasta and chicken: Add uncooked cheese tortellini and the cooked chicken back into the pot. Lower heat to a simmer and cook for 2-3 minutes until tortellini are tender and heated through.
  7. Finish with pesto, cheese, and basil: Turn off the heat and stir in pesto, grated Parmesan, and fresh basil leaves. Mix well to combine and infuse the soup with the rich flavors.
  8. Season and serve: Adjust seasoning with additional salt and black pepper if needed. Serve the soup hot, optionally garnished with extra Parmesan and fresh basil for added flavor and presentation.

Notes

  • Use low-sodium chicken stock to better control salt levels in the soup.
  • Cheese tortellini cooks quickly; avoid overcooking to maintain texture.
  • Fresh herbs can be substituted with dried herbs, but use half the amount for potency.
  • For a richer flavor, consider using a mix of butter and olive oil as recommended.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Chicken soup, Pesto soup, Tortellini soup, Italian chicken soup, Cheesy soup, Easy dinner recipe

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