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A bowl of creamy chicken pesto tortellini soup with fresh spinach and parmesan cheese

Delicious Chicken Pesto Tortellini Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 480 kcal

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.