Chicken Pesto Tortellini Soup

Chicken pesto tortellini soup is pure comfort in a bowl brimming with tender chicken chewy tortellini and a swirl of vibrant pesto. This cozy one-pot dinner quickly became my weeknight savior when I realized just how nourishing flavorful and easy it was with plenty of fresh vegetables and herby goodness in every spoonful

My first try was on a chilly evening when I wanted something hearty but not heavy The way the pesto and Parmesan melted together had my whole family coming back for seconds and now it is a requested favorite for quick weeknight meals

Ingredients

• Chicken breast: Offers lean juicy protein Use fresh chicken and cut it into even cubes for tender bites
• Cheese tortellini: Provides creamy rich texture Use fresh or refrigerated tortellini for best results
• Olive oil and butter: Make a rich base Select extra virgin olive oil and real unsalted butter to deepen flavor
• Yellow onion carrots celery and fennel: Build a classic aromatic flavor base Pick crisp vegetables and firm fennel bulb for the freshest taste
• Garlic fresh rosemary and thyme: Add fragrance and savory depth Fresh herbs make a noticeable difference here
• Low sodium chicken stock: Keeps it light while letting other flavors shine Look for a high quality brand or use homemade
• Pesto: Gives the soup a beautiful herby brightness Choose a refrigerated pesto made with fresh basil for the brightest flavor
• Parmesan cheese: Gives tempting nutty notes and lasting richness Freshly grated Parmesan melts best into the soup
• Fresh basil leaves: Offer extra color and garden flavor Tear just before adding for maximum freshness
• Freshly ground black pepper: For gentle warmth Grind right before serving for the best aroma

Step-by-Step Instructions

Warm the Base:

Start by heating the olive oil in a large heavy-bottomed pot over medium heat Once shimmering add the butter and let it melt fully swirling gently to prevent browning This combination adds both flavor and silky texture to the soup’s base

Brown the Chicken:

Add the cubed chicken to the hot oil and butter Season immediately with a sprinkle of salt and black pepper Let the chicken pieces sear on each side for six to eight minutes until they turn golden Conservatively move them so you get even browning Remove the chicken from the pot with a slotted spoon once cooked and set aside on a plate This step seals in juiciness and layers the bottom of the pot with flavorful bits

Soften the Vegetables:

Without cleaning the pot add the diced onion carrots celery and fennel along with half a teaspoon of salt Stir everything together and cook over medium heat for eight to ten minutes stirring occasionally until the vegetables soften and start to turn translucent This stage gently draws out natural sweetness intensifying the base flavors Do not rush this step as patiently softened vegetables will help your soup taste extra rich

Build Aroma:

Sprinkle in the chopped garlic rosemary and thyme once vegetables are soft Stir and cook for one minute until fragrant as this helps activate their oils and aroma

Add Stock and Return Chicken:

Stir in the chicken stock to deglaze any flavorful bits stuck to the bottom of the pot Pour in all six cups then turn up the heat to bring the mixture gently to a boil Add the browned chicken back into the pot

Cook the Tortellini:

When the soup starts to boil add the uncooked cheese tortellini Stir gently and reduce the heat to a gentle simmer Let the tortellini cook two to three minutes or until just tender and floating This timing keeps the pasta plump not mushy

Finish with Pesto and Cheese:

Turn off the heat and immediately add the pesto freshly grated Parmesan and torn basil leaves Stir everything together so the cheese melts into the hot broth and pesto blends throughout Taste and adjust salt pepper or additional pesto as needed

Serve and Garnish:

Ladle the soup into bowls Serve hot and top each serving with extra grated Parmesan and a few more torn basil leaves for freshness

My favorite part is watching the pesto swirl into the broth The scent of basil and Parmesan always reminds me of making this soup with my kids swirling their own spoonfuls in before digging in

Storage Tips

If you plan for leftovers separate cooked tortellini from the soup base Store in airtight containers in the fridge for up to two days Reheat gently over medium low heat and add a splash of extra stock if it thickens The tortellini can over soften when stored together so combine fresh before serving if storing ahead

Ingredient Substitutions

You can use rotisserie chicken shredded and added at the end to save time For a vegetarian twist swap the chicken for canned cannellini beans or baby spinach You could experiment with different filled tortellini such as spinach or mushroom for a new flavor profile Choose nut free pesto if allergies are a concern

Serving Suggestions

A slice of crusty country bread or garlic toast makes this soup a meal Serve with a simple green salad dressed in lemon and olive oil For extra color top with halved cherry tomatoes or a drizzle of additional pesto at the table

Cultural Context

Tortellini soup is classic Italian comfort food especially when paired with simple broths or vegetables The addition of basil pesto gives a Ligurian spin elevating the dish with Northern Italian flavors Even without a long simmer this soup captures the spirit of Italian family meals

This soup’s ease and flexibility make it a go to for busy days or special gatherings alike The balance of savory chicken zesty pesto and cheesy tortellini is pure happiness in a bowl

Foire aux questions sur la recette

→ How can I keep the tortellini from becoming mushy?

Add the tortellini near the end of cooking, letting it simmer just until tender—about 2-3 minutes.

→ Can I use rotisserie chicken instead of fresh?

Yes, stir in shredded rotisserie chicken with the tortellini near the end to heat through without overcooking.

→ What vegetables work well as substitutes?

Leeks or zucchini can replace fennel or celery, and baby spinach is a good swap for basil or herbs if needed.

→ Should I use homemade or store-bought pesto?

Both work well; homemade pesto offers fresher taste, but quality store-bought pesto is convenient and delicious.

→ How do I store leftovers?

Let the soup cool, then refrigerate in an airtight container. Gently reheat, adding a splash of stock if needed.