Chicken Pesto Tortellini Soup

Chicken Pesto Tortellini Soup is my answer to those days when I can’t decide between pasta and soup. This recipe brings both together in one bowl with creamy pesto, tender chicken, and cheese-filled tortellini that make every spoonful satisfying.

I started making this soup last winter when I had leftover pesto in my fridge. Instead of letting it go to waste, I stirred it into my usual chicken soup base and the result was incredible. The nutty, garlicky pesto transforms a simple soup into something special. This chicken pesto soup with tortellini has become my weekend treat when I want something cozy but different from the usual chicken noodle routine.

Everything You Need for Chicken Pesto Tortellini Soup

I always use fresh herbs when possible because they brighten up the entire pot. Pro tip: Don’t skip the fennel in this recipe. It adds a subtle sweetness that balances the rich pesto beautifully.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 pound chicken breast, cut into 1-inch cubes
• 1 large onion, diced
• 2 medium carrots, diced
• 2 to 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 low-sodium chicken stock
• 1 pound cheese tortellini, uncooked
• 1/2 cup pesto
• 1/2 cup Parmesan, grated
• 6 to 8 fresh basil leaves
• Freshly ground black pepper to taste

Making This Creamy Pesto Tortellini Soup

Step 1: Heat olive oil over medium heat in a large heavy-bottomed pot. Add butter and let it melt completely. Add cubed chicken breast, season with salt and black pepper, and cook for 6 to 8 minutes, stirring occasionally, until the chicken turns golden brown on all sides. You want a nice sear for flavor. Remove chicken from pot and set aside on a plate.

Step 2: In the same pot, add diced onion, carrots, celery, and fennel. The vegetables will pick up the flavorful bits left from the chicken. Season with 1/2 teaspoon salt and cook for 8 to 10 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Step 3: Stir in finely chopped garlic, fresh rosemary, and fresh thyme. Cook for another minute until fragrant. The herbs will release their oils and perfume your kitchen. Don’t let the garlic burn or it will taste bitter.

Step 4: Pour in chicken stock and turn up the heat to bring the soup to a boil. Once boiling, add the uncooked tortellini and the cooked chicken back to the pot. Lower the heat to maintain a gentle simmer and cook for 2 to 3 minutes until the tortellini is tender and floats to the top.

Step 5: Turn off the heat completely. This step is important. Stir in pesto, grated Parmesan, and fresh basil leaves. Adding the pesto after removing from heat preserves its bright, fresh flavor and prevents it from turning brown or bitter.

Step 6: Taste the soup and adjust seasoning with more salt and black pepper if needed. The pesto adds saltiness from the Parmesan, so you may need less than you think.

Step 7: Serve hot in bowls, garnished with extra grated Parmesan, fresh basil leaves, and a drizzle of pesto if desired.

What to Serve with Chicken Pesto Tortellini Soup

This soup is rich and filling, so lighter sides work best to balance the meal.

Caprese Salad: Fresh tomatoes, mozzarella, and basil with balsamic glaze echo the Italian flavors in the soup while adding refreshing contrast to the creamy broth.

Ciabatta Bread: Crusty ciabatta is perfect for soaking up the pesto-infused broth and provides a satisfying crunch against the soft tortellini.

Arugula Salad: Peppery arugula with lemon vinaigrette cuts through the richness of the soup and adds a bright, fresh element to your meal.

Roasted Cherry Tomatoes: Sweet, burst cherry tomatoes add acidity and a pop of color that complements the herby pesto flavors beautifully.

Satisfying Soup Recipes for Every Occasion

This chicken pesto tortellini soup brings bold Italian flavors to the table, but there are equally delicious alternatives to explore. The Chicken Tortellini Soup offers a classic approach without pesto for those who prefer traditional flavors. Switch to sausage with the Sausage Tortellini Soup, which delivers heartier, more savory notes perfect for meat lovers.

For a seasonal twist, the Butternut Squash Sausage Tortellini Soup adds creamy butternut squash that brings autumn warmth to every spoonful. When seeking something with immune-boosting properties, the Ginger Garlic Chicken Noodle Soup features aromatic ginger and garlic in a lighter, Asian-inspired broth.

Storing Your Pesto Chicken Tortellini Soup

Store chicken pesto tortellini soup in an airtight container in the refrigerator for up to 3 days. The soup is delicious cold or reheated, though the tortellini will continue to absorb liquid as it sits.

Reheat gently on the stovetop over medium-low heat, stirring carefully to prevent the tortellini from breaking apart. Add a splash of chicken stock to thin the soup if needed. You can also enjoy leftovers cold as a pasta salad style dish.

Pro tip: If you plan to freeze this soup, prepare it without the tortellini and freeze for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh tortellini and pesto when serving for the best flavor and texture.

Questions About Chicken Pesto Tortellini Soup

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