This is a Chicken Pesto Tortellini Soup that's chunky, hearty and super filling - just the perfect treat for a cozy weekend. The flavors and textures are so good, and it couldn't be easier to make!
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Tortellini soup has always been a favorite in our home, but this chicken tortellini soup with pesto really takes it to the next level.
The pesto makes it creamy and cozy while adding some pretty incredible flavors.
I typically make it with my homemade pistachio pesto (if you haven't tried it, please do; it's out of this world good), but it works with any pesto, really.
This is the kind of soup that's guaranteed to hit the spot on a chilly evening, but it's also perfect for when you're feeling under the weather and want something more than some bland chicken soup.
And if you love tortellini recipes, try my Italian Sausage and Tortellini Skillet next.
Why you'll love this chicken pesto tortellini soup
- It's a creamy, nutty, super flavorful bowl of goodness!
- Works great for those moments when you crave pasta and soup at the same time!
- Leftovers taste amazing so that's next day's lunch sorted.
What you'll need
Chicken - I make this soup with skinless, boneless chicken breast to keep things lean but you can go for chicken thighs for more flavor.
Vegetables-A mix of onion, carrot, celery and fresh fennel creates an incredibly flavorful base for the soup.
If you don't have fennel, you can skip it but I really recommend it for a really fantastic flavor.
Tortellini - Cheese-filled tortellini are perfect for this soup. It's best to use the fresh tortellini from the refrigerated aisle as they only need 2 minutes to cook.
If you want to make the soup with frozen or dried tortellini, you'll need to cook them for a few minutes more.
Aromatics - Garlic and fresh herbs like rosemary and thyme make the broth really special.
Chicken stock - Use the best quality you can; I typically go for low-sodium chicken stock because the pesto, tortellini and Parmesan all add salt to the soup.
Pesto - Try this tortellini soup with my homemade pistachio soup - the nutty, bright flavors make it truly special!
Parmesan - Freshly grated is always best!
Fresh basil - Finish off the soup with fresh basil; it complements the flavor of the pesto beautifully.
Pro tip
Sprinkle some freshly grated Parmesan on top of individual bowls right before serving for that extra cheesy finish!
How to make tortellini soup with pesto
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Brown the chicken: Heat the oil and butter in a pot. Cook the chicken until golden, then remove it from the pot and set aside.
Sauté the vegetables: Add the onion, carrots, celery, fennel, and salt to the pot. Cook until softened, then add the garlic and herbs and cook for a further minute.
Cook the tortellini: Pour in the chicken stock and bring to a boil. Add the tortellini and cooked chicken and simmer for 2-3 minutes.
Combine and serve: Turn off the heat, then stir in the pesto, Parmesan and basil. Adjust the seasoning and serve hot with extra Parmesan and basil.
Substitutions and variations
- If you don't have tortellini, you can use plain old pasta instead. Simply follow the instructions on the package regarding cooking times and stir often to prevent the pasta from sticking to the bottom of the pot.
- Make the soup extra creamy by stirring in some cream cheese together with the pesto.
- This tortellini soup also works well with lean sausage. Remove the sausage from the casings and brown it before sautéing the veggies.
Recipe tips and notes for the best tortellini pesto soup
- This soup is extra hearty on its own, but to turn it into a real feast, serve it with some crusty bread or garlic bread on the side.
- Deglaze the pot with a splash of white wine after sautéing the veggies for an even richer flavor.
- Make the soup vegetarian by skipping the chicken altogether and using veggie broth.
Leftovers and storage
- This tortellini soup is amazing when served immediately, but leftovers taste just as good. Just keep in mind the tortellini will continue to absorb the liquid, so you may need to add a splash of chicken broth when reheating.
- Reheat the soup gently on the stove, stirring carefully to prevent the tortellini from turning into mush.
- If you'd like to freeze this soup, do so without the tortellini. You can freeze it for up to 3 months and add freshly cooked tortellini right before serving.
More easy soup recipes
- Chicken Chickpea Soup
- Spicy Red Lentil Chicken Soup
- Chicken Tikka Masala Soup
- Chicken Meatball Soup
- Marry Me Chicken Soup
If you've tried this chicken pesto tortellini soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chicken Pesto Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound (450 g) 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
- ½ teaspoon salt
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 6 cups (1.5 l) low-sodium chicken stock
- 1 pound (450 g) cheese tortellini, uncooked
- ½ cup (125 g) pesto
- ½ cup (50 g) Parmesan, grated
- 6-8 fresh basil leaves
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it.1 tablespoon olive oil1 tablespoon butter
- 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.1 pound chicken breast
- In the same pot, add the onion, carrots, celery and fennel. Season with ½ teaspoon salt and cook for 8-10 minutes until softened.1 large onion2 medium carrots2-3 celery stalks1 small fennel bulb½ teaspoon salt
- Stir in the garlic and fresh herbs and continue to cook for another minute until fragrant.
- Next, stir in the chicken stock and turn up the heat to bring to a boil. Add the tortellini and cooked chicken, lower the heat and simmer for 2-3 minutes.6 cups low-sodium chicken stock1 pound cheese tortellini
- Turn off the heat and stir in the pesto, Parmesan and basil leaves.
- Adjust the seasoning to taste and serve hot, with some extra grated Parmesan and fresh basil on top if you like.Freshly ground black pepper to taste
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
dcsparkle says
OMG! This soup was sooooooo goooooood!! I ate 2 big bowls, and my Mom had 2 bowls too. This recipe was a big hit in our house. Thank you!