If you’re craving comfort food that’s both hearty and packed with flavor, this Chicken Pesto Tortellini Soup is exactly what you need. This recipe brings together simple ingredients to create a creamy, soul-warming bowl that satisfies like no other soup can.
Table of Contents
Ingredients for Chicken Pesto Tortellini Soup
I always reach for fresh tortellini from the refrigerated section because they cook in just 2 minutes and have the most tender texture. I usually grab the Giovanni Rana tortellini from the refrigerated section at Costco – they cook perfectly and have the best texture. Using low-sodium chicken stock is crucial here since both the pesto and Parmesan add plenty of saltiness to the final dish. The fennel might seem unusual, but trust me – it adds a subtle sweetness that makes the whole soup taste more complex.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound chicken breast, cut into 1-inch cubes (I recommend using boneless, skinless breast for lean protein)
- 1 large onion, diced
- 2 medium carrots, diced
- 2-3 celery stalks, diced
- 1 small fennel bulb, diced (about 1 cup, core removed – In my experience, fennel adds incredible depth, but you can skip it if needed)
- ½ teaspoon salt
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped (My preference is fresh herbs here as they brighten the entire soup)
- 6 cups low-sodium chicken stock
- 1 pound cheese tortellini, uncooked (I usually grab the refrigerated kind for best results)
- ½ cup pesto (Pro tip: homemade pistachio pesto takes this to another level)
- ½ cup Parmesan, grated
- 6-8 fresh basil leaves
- Freshly ground black pepper to taste
Step-by-Step Instructions
I recommend having all your vegetables diced and measured before you start cooking – this soup moves quickly once you begin. In my experience, mise en place makes the whole process smoother and ensures nothing overcooks while you’re still prepping.
Step 1: Heat the olive oil in a large heavy-bottomed pot (at least 5-6 quart capacity) over medium heat and melt the butter into it. Add the cubed chicken, season with a pinch of salt and black pepper, and cook for 6-8 minutes until the pieces turn golden brown on all sides. Remove the chicken from the pot and set it aside on a plate.
Step 2: In the same pot (don’t wash it – those brown bits add flavor), add the diced onion, carrots, celery, and fennel. Season with ½ teaspoon salt and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and become tender. The vegetables are ready when the onions are translucent but not browned. This step builds the flavor foundation of your soup.
Step 3: Stir in the chopped garlic, rosemary, and thyme, and continue cooking for another minute until you can smell the herbs becoming fragrant. Be careful not to burn the garlic at this stage – it should just become aromatic.
Step 4: Pour in the chicken stock and turn up the heat to bring it to a rolling boil. Add the tortellini and cooked chicken back to the pot, then lower the heat to maintain a gentle simmer. Cook for 2-3 minutes if using fresh refrigerated tortellini. For frozen tortellini, cook 4-5 minutes. For dried tortellini, cook 7-8 minutes or follow package directions.
Step 5: Turn off the heat completely (this prevents the pesto from separating) and stir in the pesto, grated Parmesan, and fresh basil leaves. The residual heat will melt everything together nicely. Taste and adjust seasoning – you’ll likely need an additional ½ to 1 teaspoon of salt depending on how salty your pesto is. Add black pepper to taste, then serve hot with extra Parmesan and fresh basil on top.
Perfect Pairings for Chicken Pesto Tortellini Soup
Since this soup is already quite hearty and filling, I like to keep the sides simple and focused on texture contrast. If you’re looking for more comforting soup recipes, try our Creamy Tortellini Soup for another tortellini-based favorite.
Crusty Garlic Bread: A warm slice of garlic bread is perfect for soaking up every last drop of that creamy pesto broth. The crunchy exterior and soft interior provide the ideal textural contrast to the tender tortellini.
Crisp Green Salad: A simple arugula or mixed greens salad dressed with a tangy lemon vinaigrette cuts through the richness of the soup beautifully. The peppery bite of arugula particularly complements the nutty pesto flavors.
Caesar Salad: The garlicky, anchovy notes in Caesar dressing echo the savory flavors in the pesto, creating a cohesive meal. The crisp romaine provides a refreshing contrast. Try our Chicken Caesar Sandwich for another Caesar-inspired meal.
Caprese Skewers: Fresh mozzarella, cherry tomatoes, and basil on skewers offer a light, fresh side that celebrates the Italian-inspired flavors of the soup without competing with them.
For more Italian-inspired chicken dinners, check out our Chicken Alfredo Stuffed Shells or Mozzarella Chicken in Basil Cream Sauce.
Keeping It Fresh: Storage and Serving
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the tortellini will continue to absorb the broth as it sits, so you may need to add a splash of chicken stock when reheating to restore the desired consistency.
For reheating, use the stovetop over low heat, stirring gently to prevent the tortellini from breaking apart. I recommend reheating only the portion you plan to eat rather than reheating the entire batch multiple times. The microwave works in a pinch, but the stovetop method gives you better control over the texture.
If you want to freeze this soup, do it before adding the tortellini. The soup base freezes beautifully for up to 3 months. When you’re ready to serve, thaw it in the refrigerator overnight, reheat it on the stove, and add freshly cooked tortellini right before serving for the best texture. For more make-ahead soup ideas, explore our Loaded Baked Potato Soup.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add more flavor and stay juicier during cooking. Just trim any excess fat before cubing them.
What can I substitute for fennel if I can’t find it?
Simply add an extra stalk of celery or a bit more onion. The soup will still be delicious, just with a slightly different flavor profile.
Can I make this soup vegetarian?
Yes! Swap the chicken for white beans or chickpeas, and use vegetable stock instead of chicken stock. You’ll still get a satisfying, protein-rich meal.
Chicken Pesto Tortellini Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large heavy-bottomed pot (at least 5-6 quart capacity) over medium heat and melt the butter into it. Add the cubed chicken, season with salt and black pepper, and cook for 6-8 minutes until golden brown on all sides. Remove the chicken from the pot and set aside.
- In the same pot (don’t wash it – those brown bits add flavor), add the diced onion, carrots, celery, and fennel. Season with ½ teaspoon salt and cook for 8-10 minutes, stirring occasionally, until the vegetables soften and the onions become translucent but not browned.
- Stir in the chopped garlic, rosemary, and thyme. Continue cooking for another minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken stock and turn up the heat to bring to a boil. Add the tortellini and cooked chicken back to the pot, then lower the heat to maintain a gentle simmer. Cook for 2-3 minutes for fresh refrigerated tortellini, 4-5 minutes for frozen tortellini, or 7-8 minutes for dried tortellini (or follow package directions).
- Turn off the heat completely (this prevents the pesto from separating) and stir in the pesto, grated Parmesan, and fresh basil leaves. Taste and adjust seasoning with additional salt (you’ll likely need ½ to 1 teaspoon more) and black pepper. Serve hot with extra Parmesan and fresh basil on top.
