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Chicken Pesto Tortellini Soup Recipe

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★★★★★

4.9 from 100 reviews

This Chicken Pesto Tortellini Soup is a hearty and flavorful dish combining tender chicken breast, fresh vegetables, and cheese tortellini in a savory chicken broth. Enhanced with vibrant pesto, Parmesan cheese, and fresh herbs like rosemary, thyme, and basil, this soup offers a comforting and aromatic meal perfect for any season.

Ingredients

Scale

Protein

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

Produce

  • 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

Dairy

  • 1 tablespoon butter
  • 1/2 cup Parmesan (grated)

Pantry

  • 1 tablespoon olive oil
  • 1/2 teaspoon salt (plus additional to taste)
  • 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 and cook the chicken: Heat olive oil over medium heat in a large heavy-bottomed pot. Add butter and melt it thoroughly. Add the cubed chicken breast, season with a pinch of salt and freshly ground black pepper, and cook for 6-8 minutes until the chicken is golden brown on all sides. Remove the cooked chicken from the pot and set aside.
  2. Sauté the vegetables: In the same pot, add diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt and cook the vegetables for 8-10 minutes until softened and fragrant, stirring occasionally to prevent sticking.
  3. Add garlic and herbs: Stir in the finely chopped garlic, fresh rosemary, and fresh thyme. Cook for an additional minute until the garlic is fragrant and the herbs release their aroma.
  4. Add stock and bring to boil: Pour in the low-sodium chicken stock and increase the heat to bring the mixture to a rolling boil.
  5. Cook tortellini and chicken: Add the uncooked cheese tortellini and the previously cooked chicken back into the pot. Reduce the heat to a simmer and cook for 2-3 minutes until the tortellini are tender and heated through.
  6. Finish with pesto and cheese: Turn off the heat and stir in the pesto, grated Parmesan, and fresh basil leaves. Mix well to combine and allow the residual heat to infuse the flavors.
  7. Adjust seasoning and serve: Taste and adjust seasoning with salt and freshly ground black pepper if 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 content in the soup.
  • For a vegetarian option, substitute chicken with mushrooms or tofu and use vegetable broth instead of chicken stock.
  • The pesto can be homemade or store-bought; adjust quantity to taste.
  • Cheese tortellini should be added uncooked directly to the soup to absorb flavors.
  • Fresh herbs bring brightness to the soup, but dried can be used in a pinch (use about one-third the quantity).
  • Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop.

Keywords: Chicken Pesto Tortellini Soup, Italian Soup, Chicken Soup, Pesto Soup, Cheese Tortellini Soup, Hearty Soup, Comfort Food

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