Chicken Pesto Tortellini Soup

Chicken Pesto Tortellini Soup brings together juicy chicken, pillowy cheese tortellini and a swirl of herby pesto in a broth that is both rich and comforting. If you crave a one-pot meal that feels extra special but comes together without fuss, this is your soup. I love how both kids and adults find something to get excited about in every bowl.

I made this the first chilly weekend in fall and it instantly became my go to for family gatherings when I need something easy yet impressive. It is so good that leftovers rarely make it to the next day.

Ingredients

• Olive oil: brings flavor and helps sauté vegetables look for a fruity extra virgin type
• Butter: adds richness which is balanced by the fresh herbs use a good quality unsalted butter
• Chicken breast: provides lean tender protein aim for fresh chicken not frozen for best texture
• Onion: gives a savory backbone to the soup yellow or sweet onions work best
• Carrots: add a subtle sweetness and color choose firm bright carrots for freshness
• Celery: brings an aromatic crunch pick vivid crisp stalks
• Fennel bulb: gives a slight anise note and sweetness choose small bulbs that feel heavy for their size
• Salt: allows all the flavors to shine use kosher salt if available
• Garlic cloves: build up aroma and savory bite use fresh firm garlic not pre chopped
• Fresh rosemary and thyme: add herbal complexity fresh always works better than dried here
• Low sodium chicken stock: forms the base be sure to use a flavorful stock without too much salt
• Cheese tortellini: make the soup satisfying use fresh or refrigerated not dried for best texture
• Pesto: infuses herby flavor and vibrant color try to use homemade or a high quality store pesto
• Parmesan cheese: finishes with salty nuttiness freshly grated is far better than pre shredded
• Fresh basil leaves: add even more aroma and color whole leaves torn just before serving taste best
• Freshly ground black pepper: rounds out all the flavors use coarsely ground for the most aroma

Step-by-Step Instructions

Heat and Melt:

In a heavy-bottomed pot warm the olive oil over medium heat and melt the butter into it. Make sure they are just sizzling but not browning to best release aroma and richness.

Brown the Chicken:

Add the chicken breast cubes. Sprinkle lightly with salt and freshly ground black pepper. Let them cook uncovered for 6 to 8 minutes turning occasionally until they are golden on the outside and cooked just through. Remove the chicken with a slotted spoon to a plate and set aside. This keeps the meat juicy and adds flavor to the pot.

Sauté the Vegetables:

Add onion carrots celery and fennel to the same pot. Sprinkle in half a teaspoon of salt. Cook these for about 8 to 10 minutes stirring frequently until the vegetables soften and the onion becomes translucent but not browned. This step sweetens the broth and builds up flavor.

Bloom the Aromatics:

Stir in the finely chopped garlic rosemary and thyme. Let them cook another full minute until the garlic becomes very fragrant. This allows the herbs and garlic to infuse the oil giving a deeper base to the soup.

Simmer with Stock and Tortellini:

Pour in all of the chicken stock and turn up the heat just until the soup comes to a gentle boil. Add the cooked chicken back to the pot with the uncooked cheese tortellini. Lower the heat so that the soup simmers gently. Let it simmer for 2 to 3 minutes just until the tortellini float and are very tender.

Finish with Pesto and Cheese:

Turn off the heat. Stir in the pesto and grated Parmesan cheese until they are fully melted and mixed in. Add the fresh basil leaves and let them wilt gently in the residual heat.

Taste and Serve:

Taste the soup and give an extra pinch of salt or grind of black pepper if needed. Serve hot in bowls with extra fresh Parmesan and a few torn basil leaves if desired.

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My favorite ingredient here is the pesto I always grab a small bunch of basil from my herb garden for that finishing touch. One night my son insisted on helping tear the basil and now it’s our tradition to top each bowl together before eating.

Storage Tips

Store leftovers in airtight containers in the fridge for up to three days. The tortellini get softer when reheated but still taste delicious. I like to add a splash of extra chicken stock when warming up leftovers to keep the broth from getting too thick.

Ingredient Substitutions

If you do not have fennel use extra celery for a milder flavor. Any filled pasta will work if you cannot find cheese tortellini. For extra protein stir in a can of white beans. Store pesto works in a pinch but homemade pesto always has the brightest flavor.

Serving Suggestions

I serve this with warmed crusty bread or a simple green salad. For kids sprinkle extra Parmesan on top. If you want a heartier meal add chopped spinach or kale to the simmering broth just before the tortellini go in.

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A Bit of Inspiration

Soups with filled pasta have roots in many homey Italian traditions. The combo of pesto sneaking its way into a chicken and veggie soup feels fresh but familiar and it is just the sort of dish that brings people together again and again.

FAQs About the Recipe

→ Can I use store-bought pesto?

Yes, both homemade and store-bought pesto work well. For best flavor, choose a high-quality pesto or make your own for a fresher, brighter taste.

→ Can I substitute the chicken with another protein?

Absolutely! Cooked turkey or even Italian sausage can be swapped in. For a vegetarian version, omit the chicken and add extra vegetables or beans.

→ How do I store leftovers?

Let the soup cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently, adding a splash of broth if needed.

→ Will the tortellini get soggy in leftovers?

Tortellini may soften as it sits, but storing the pasta separately or undercooking slightly can help preserve texture when reheating.

→ What can I serve with this dish?

This soup pairs wonderfully with crusty bread, a simple green salad, or roasted vegetables on the side.