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Chicken Pesto Tortellini Soup

Chicken Pesto Tortellini Soup
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Chunky, hearty soup with tender chicken, cheese tortellini, and creamy pesto. Perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound (450g) 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
  • 1/2 teaspoon salt
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 6 cups (1.5L) low-sodium chicken stock
  • 1 pound (450g) cheese tortellini, uncooked
  • 1/2 cup (125g) pesto
  • 1/2 cup (50g) Parmesan, grated
  • 6–8 fresh basil leaves
  • Freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium heat. Add butter and let it melt completely.
  2. Add cubed chicken breast to the pot. Season with salt and black pepper. Cook for 6-8 minutes, stirring occasionally, until chicken reaches 165°F internal temperature and is golden brown on all sides. Remove chicken and set aside.
  3. In the same pot, add onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt. Cook for 8-10 minutes until softened and onions are translucent. Fennel should be tender with a subtle anise-like aroma.
  4. Stir in garlic, rosemary, and thyme. Cook for 1 minute until fragrant. Don’t let garlic burn or it will taste bitter.
  5. Pour in chicken stock and turn up heat to bring to a boil. Add tortellini and cooked chicken. Lower heat and simmer for 2-3 minutes for fresh refrigerated tortellini, 5-7 minutes for frozen, or follow package directions for dried tortellini (usually 7-10 minutes). Tortellini will float when done.
  6. Turn off heat completely before adding pesto. Boiling pesto can make it bitter and turn the basil brown. Stir in pesto, Parmesan, and basil leaves. The residual heat will create a creamy texture. Taste and adjust seasoning.
  7. Ladle into bowls and serve hot. Garnish with extra Parmesan and fresh basil if desired.

Notes

  • Use fresh tortellini from refrigerated aisle for best texture and quick cooking time.
  • Pistachio pesto is recommended for nutty, bright flavors but any quality pesto works.
  • Don’t skip the fennel if possible – it adds subtle sweetness that elevates the soup.
  • Tortellini will absorb liquid when stored, so add extra broth when reheating leftovers.
  • For extra creaminess, stir in 2-3 tablespoons cream cheese with the pesto.
  • Freeze soup base without tortellini for up to 3 months, add fresh pasta when reheating.
  • Use at least a 6-quart pot to accommodate all ingredients comfortably.

Nutrition

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