This soup is comfort in a bowl. It’s loaded with delicious tortellini, flavorful broth, chicken, and lots of vegetables and herbs. Finishing this soup with pesto is an easy way to add an extra layer of flavor to this delicious weeknight meal. I like to call it a “bougie” chicken noodle soup.
Comfort in a Bowl
This Chicken Tortellini Soup is perfect for a cold day, rainy day, a sick day, a happy day, a sad day or really just any day. This soup is like they say, “good for the soul,” but it is nutritious and delicious as well.
Chicken To make this soup even more convenient, I like to use already cooked chicken. Buying a rotisserie chicken is the best because its cheap, flavorful and extremely easy to shred. I like to make homemade chicken broth with a whole chicken and vegetable scraps, so I usually have shredded chicken stored up in my fridge or freezer.
Nevertheless, If you don’t have already cooked chicken, add the whole raw chicken breast or thighs when you add the broth, and simmer until the chicken is cooked through to 160 degrees. Let the chicken rest 5 minutes before shredding, and then add it back to the soup along with the tortellini and peas.
Tortellini Using store bought tortellini adds an exciting, gourmet twist to an easy weeknight soup. The frozen or refrigerated tortellini cooks quicker than the dried pasta, and soaks up less of the broth which is why I prefer using that option, but the dried tortellini pasta is just as delicious. If you substitute dried pasta for fresh pasta, it takes 10-12 minutes to cook so add the tortellini in first before the peas and add the peas once the pasta is al dente.
Pesto I’ve used both jarred pesto and fresh pesto. Both are great but the fresh pesto is definitely my favorite. If you don’t have pesto, you can simply finish the soup with fresh basil or Italian parsley.
Pairings
Chicken Tortellini Soup with Pesto pairs wonderfully with an Italian Pinot Grigio or Prosecco.
Serve this delicious soup with our homemade focaccia bread, or antipasto salad.
Recipe
Chicken Tortellini Soup
Ingredients
- 2 T Unsalted Butter
- 1 small Onion, small diced
- 2 Celery Stalks, thinly sliced
- 3 Carrots, peeled and medium diced
- 4 cloves of Garlic, minced
- 1 tsp Italian Seasonings, or dried Parsley
- 1 tsp Kosher Salt
- 8 cups Chicken Broth
- 19 oz bag of frozen Cheese Tortellini
- 2 Chicken Breast, cooked and shredded, about 3 cups
- 1 cup frozen Peas
- 5 oz. bag of fresh Spinach, optional
- 3 Tbsp. Pesto
- Pepper
- Parmesan, for garnish
Directions
- Step 1 In a large Dutch oven or pot on medium heat, add butter and sauté onions, celery, carrot, garlic, italian seasonings and salt for 5 minutes or until soft.
- Step 2 Add chicken broth and turn up heat to medium high heat. Once boiling, reduce to medium heat and let simmer for 15 minutes.
- Step 3 Add shredded chicken, tortellini and peas, and let simmer for 6 minutes or until pasta is al dente.
- Step 4 Add spinach and pesto, carefully stirring the soup until spinach is just wilted. Season to taste.
- Step 5 Serve immediately or have extra broth on hand. The pasta tends to soak up the broth the longer it sits. Top with parmesan when serving, optional. Enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
My entire famiily LOVED this soup!!!