Chicken Pesto Tortellini Soup (Printable Version)
Hearty chicken, tortellini, and fresh herbs come together in a flavorful, filling soup ideal for cozy dinners.
# What You'll Need:
→ Base
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
→ Protein
03 -
450 g chicken breast, cut into 2.5 cm cubes
→ Vegetables
04 -
1 large onion, diced
05 -
2 medium carrots, diced
06 -
3 celery stalks, diced
07 -
1 small fennel bulb, diced
→ Seasoning
08 -
0.5 teaspoon salt
09 -
Freshly ground black pepper, to taste
→ Aromatics & Herbs
10 -
2 large garlic cloves, finely chopped
11 -
1 tablespoon fresh rosemary, finely chopped
12 -
1 tablespoon fresh thyme, finely chopped
→ Broth & Pasta
13 -
1.5 litres low-sodium chicken stock
14 -
450 g cheese tortellini, uncooked
→ Finish & Garnish
15 -
125 g pesto
16 -
50 g Parmesan cheese, grated
17 -
8 fresh basil leaves
# Step-by-Step Guide:
01 -
Heat the olive oil in a large heavy-bottomed pot over medium heat and melt the butter. Add the chicken, season with salt and black pepper, and cook for 6 to 8 minutes until golden. Remove chicken and set aside.
02 -
In the same pot, add diced onion, carrots, celery, and fennel. Season with salt and cook for 8 to 10 minutes until vegetables become soft.
03 -
Stir in chopped garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
04 -
Pour in chicken stock and bring to a boil. Add the cooked chicken and uncooked tortellini, reduce heat, and simmer for 2 to 3 minutes until tortellini are al dente.
05 -
Turn off the heat and stir in pesto, grated Parmesan, and basil leaves. Adjust seasoning with black pepper as needed. Serve hot with extra Parmesan and basil, if desired.
# Additional Notes:
01 -
For enhanced flavor, ensure the chicken is deeply golden before removing from the pot.
02 -
Use refrigerated or fresh tortellini for best texture; avoid overcooking to maintain desired bite.