It’s 6pm. You’re tired. Dinner needs to happen fast.
This Chicken Pesto Tortellini Soup is the answer to your busy evening. It is warm, creamy, and ready in just 30 minutes. Your whole family will love the cheesy pasta and bright basil flavor.
Why This Chicken Pesto Tortellini Soup Is a Winner
This recipe is perfect for those chilly winter nights when you need a hug in a bowl. It uses simple ingredients that you likely already have in your kitchen. You only need one pot, which means cleanup is a total breeze.
The combination of savory chicken and vibrant pesto creates a restaurant-quality meal at home. It is a budget-friendly dinner that feels incredibly fancy. Even the pickiest eaters will ask for seconds of this comforting soup.
Simple Cooking Steps
Making this soup is very straightforward and stress-free. You start by softening your fresh vegetables in a little butter and oil. Then, you let the broth simmer before adding the pasta. Even beginner cooks can master this delicious meal on the first try.
Ingredients You’ll Need
This recipe relies on mostly pantry staples and a few fresh items from the refrigerated aisle.
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 6 cups low-sodium chicken broth
- 9 ounces refrigerated cheese tortellini
- 2 cups cooked chicken, shredded
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Step-by-Step Directions
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add onion, carrots, and celery; sauté for 6-8 minutes until vegetables are softened.
- Add garlic and Italian seasoning; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add cheese tortellini and cook according to package instructions for 3-5 minutes until al dente.
- Reduce heat to low and stir in shredded chicken, basil pesto, and heavy cream.
- Add fresh spinach and stir for 1-2 minutes until wilted.
- Stir in grated Parmesan cheese until melted and fully incorporated.
- Season with salt and black pepper to taste and serve immediately.
Best Ways to Enjoy It
Serve this soup warm in deep bowls with a sprinkle of extra cheese. It pairs beautifully with a slice of crusty garlic bread for dipping. You can also serve it alongside a simple green salad for a balanced meal.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to three days. Please note that the tortellini will absorb the broth as it sits. When reheating, you may want to add a splash of extra broth or water. Gently warm it on the stove over low heat until steaming.
Recipe Tips
- Use a rotisserie chicken to save time on busy weeknights.
- Do not overcook the tortellini or they will become too soft.
- Stir in the spinach at the very end to keep it bright green.
- Use high-quality refrigerated pesto for the best, freshest flavor.
- For a holiday gathering, double the batch to feed a crowd easily.
- Always taste your soup before adding extra salt at the end.
- Add a squeeze of fresh lemon juice to brighten the flavors.
Easy Flavor Ideas
- Add a pinch of red pepper flakes for a little spicy kick.
- Swap the chicken for white beans for a vegetarian-friendly option.
- Use kale instead of spinach for a heartier, earthy texture.
- Try sun-dried tomato pesto for a completely different flavor profile.
Common Questions
Can I use frozen tortellini?
Yes, you can use frozen tortellini instead of refrigerated. Just follow the package directions and add a few extra minutes to the boiling time. Ensure they are tender before adding the cream.
How do I prevent the soup from getting too thick?
If you plan to have leftovers, you can cook the pasta separately. Add the cooked pasta to individual bowls before pouring the soup over it. This prevents the pasta from soaking up all the creamy broth.
I hope this cozy Chicken Pesto Tortellini Soup brings warmth to your table tonight. It is such a joy to share a meal that feels this special with so little effort. Happy cooking!
— Lidia
Delicious Chicken Pesto Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots , diced
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 1 teaspoon Italian seasoning
- 6 cups low -sodium chicken broth
- 9 ounces refrigerated cheese tortellini
- 2 cups cooked chicken, shredded
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- In a large pot or Dutch oven, heat olive oil and butter over medium heat.
- Add onion, carrots, and celery; sauté for 6-8 minutes until vegetables are softened.
- Add garlic and Italian seasoning; cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add cheese tortellini and cook according to package instructions for 3-5 minutes until al dente.
- Reduce heat to low and stir in shredded chicken, basil pesto, and heavy cream.
- Add fresh spinach and stir for 1-2 minutes until wilted.
- Stir in grated Parmesan cheese until melted and fully incorporated.
- Season with salt and black pepper to taste and serve immediately.
