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Chicken Pesto Tortellini Soup

A hearty and creamy one-pot chicken soup with cheese tortellini, fresh vegetables, and bold pesto stirred in at the end. Ready in 45 minutes and perfect for cozy weeknight dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-Inspired
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter unsalted recommended
  • 1 lb chicken breast cut into 1-inch cubes
  • 1 large onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced; use up to 3 stalks
  • 1 small fennel bulb diced
  • 0.5 tsp salt plus more to taste
  • 2 large garlic cloves finely chopped
  • 1 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 6 cups low-sodium chicken stock use best quality available
  • 1 lb cheese tortellini uncooked; fresh refrigerated preferred
  • 0.5 cup pesto store-bought or homemade
  • 0.5 cup Parmesan freshly grated; plus extra for serving
  • 6 fresh basil leaves use 6 to 8 leaves; plus extra for garnish
  • freshly ground black pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Ladle
  • Cheese grater

Method
 

  1. Heat the olive oil over medium heat in a large heavy-bottomed pot. Add the butter and let it melt completely.
  2. Add the chicken breast cubes, season with a pinch of salt and black pepper, and cook for 6 to 8 minutes until golden brown. Remove the chicken from the pot and set aside on a plate.
  3. In the same pot, add the diced onion, carrots, celery, and fennel. Season with 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened.
  4. Stir in the garlic, fresh rosemary, and fresh thyme. Cook for another minute until fragrant.
  5. Pour in the chicken stock and turn up the heat to bring to a full boil. Add the tortellini and the cooked chicken back to the pot. Lower the heat and simmer for 2 to 3 minutes until the tortellini is tender.
  6. Turn off the heat. Stir in the pesto, Parmesan, and fresh basil leaves. Taste and adjust seasoning with salt and black pepper.
  7. Serve hot with extra grated Parmesan and fresh basil on top. Crusty bread on the side is highly recommended.

Notes

Fresh refrigerated tortellini is best and only needs 2 to 3 minutes to cook. If using frozen or dried tortellini, add a few extra minutes. To freeze, omit the tortellini and freeze the broth and chicken base for up to 3 months. Add freshly cooked tortellini when reheating. Use low-sodium chicken stock since the pesto, tortellini, and Parmesan all contribute salt. For extra creaminess, stir in a tablespoon of cream cheese along with the pesto.