Pesto, Chicken & Tortellini Soup

Name: Pesto, Chicken & Tortellini Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tbsp extra virgin olive oil; 1 medium onion (finely diced); 7 cups chicken stock; 14 oz fresh cheese tortellini; 2 cups shredded chicken; 2 cups spinach; ½ cup pesto; 1/4 cup grated parmesan + 2 tbsp for garnish

0 Comments

Jump to Recipe - Print Recipe

This Pesto, Chicken and Tortellini Soup is a comforting bowl of soup that takes less than 15-minutes to make with just a handful of ingredients. It is packed full of chicken, tortellini, and spinach all cooked in a delicious pesto broth.

One of my favorite Italian indulgences is tortellini, and this Pesto, Chicken and Tortellini soup recipe takes soup season to the next level. With tender chicken, cheesy tortellini, and fresh spinach, this hearty soup is one my entire family absolutely loves. My girls devour it every time I make it. The depth of flavor that comes from such simple ingredients gives you the best results to be enjoyed on those busy weeknights when you don’t have a lot of time to throw dinner together. Honestly, I think the best part of this delicious soup is that from start to finish, this soup has a cook time of just 15 minutes. Who doesn’t love a healthy, homemade meal like that after a long day?

Why You Will Love This Pesto, Chicken, Tortellini Soup Recipe

This rich and flavorful soup is perfect for your regular rotation because it’s ready to serve in 15 minutes!
Adding pesto to the chicken stock results in the most flavorful broth
Foolproof recipes never tasted so elegant with less than 10 simple ingredients!
You will love the versatility of this hearty and filling one pot meal!
This is the best way to use cooked chicken, especially that rotisserie chicken you don’t know what to do with.
With a few minor adjustments, this soup can easily be modified to be gluten free, dairy free or grain free.

Ingredients You Will Need For This Pesto, Chicken and Tortellini Soup Recipe

Olive oil: I like to use good quality extra virgin olive oil to saute the onion. It has a high smoke point and a delicious flavor. You can also use avocado oil or refined coconut oil.
Onion: Yellow onion is always my first onion choice for soups. I like to finely dice it and get them nice and soft. You could also use a white onion or a large shallot if you prefer.
Chicken stock: I love to use Pacific Foods chicken stock when it comes to store-bought stock. You want to make sure that there are good, clean ingredients with no added sugar. You could also use chicken broth (or low-sodium chicken broth) if you don’t have chicken stock on hand.
Fresh cheese tortellini: I definitely prefer fresh tortellini for this recipe, but frozen tortellini and the results will be just as delicious in this tasty soup. I like using cheese-filled tortellini, but you could use a sausage, spinach or even chicken filled tortellini if you prefer.
Shredded chicken: Using leftover chicken for this recipe is a great idea. You can also meal prep the chicken up to 3 days beforehand by cooking it in a skillet with some Italian seasoning or simple salt and black pepper and then shred it from there. Rotisserie chicken is also an excellent choice.
Fresh spinach: You can use the spinach whole or loosely chop it before adding it to the broth. You can also use fresh baby spinach. If you want to mix it up, you could also use fresh kale.
Pesto: I would look for a refrigerated pesto that contains parmesan cheese for the best results in consistency and flavor. The key is to use a good-quality basil pesto. Of course, you can always make your own homemade pesto with fresh basil and pine nuts, or make your own dairy-free pesto.
Grated parmesan: I love to grate my parmesan from a fresh parmesan rind to get the best flavor. It is so superior to pre-grated. But, with that said, pre-grated (not in the shaker tub) will also be delicious.

Kitchen Tools You Will Need

A small chef’s knife
A large soup pot or Dutch oven
Wooden Spoon
Soup ladle

How To Make This Pesto, Chicken and Tortellini Soup

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sauté onion for 3 to 4 minutes until it has softened.
Pour in the chicken stock, increase the heat to high, and bring the stock to a gentle boil. Add in the tortellini and cook according to package instructions until al dente.
Add in the shredded chicken and spinach and cook for another 1 minute before stirring in the pesto and ¼ cup of grated parmesan.
Ladle into soup bowls and serve the soup garnished with a sprinkle of parmesan.

You can find more detailed step-by-step instructions in the recipe card below

Ways To Modify This Pesto, Chicken and Tortellini Soup

If you want to skip tortellini, you can use regular small pasta like orzo, ditali, Acini di pepe, or your favorite pasta shapes.
If you aren’t a fan of spinach, you can use a different leafy green like Tuscan kale, curly kale, or swiss chard as a fantastic substitute.
Add a can of beans, like cannellini beans or your favorite type of white beans, like great northern beans or white kidney beans.
To give this soup a bit of spice feel free to add in a pinch of red pepper flakes.
For a creamier soup add a splash of heavy cream, whole milk or coconut milk to the broth.
Swap the chicken for diced savory sausage for a delicious, rich flavor. A mild Italian sausage (or Italian chicken sausage) would be a great choice.
Add a can of diced tomatoes or fresh tomatoes, like diced cherry tomatoes.

Using Raw Chicken

If you only have raw chicken you can cook it in the broth to save time and reduce the amount of dishes used. Bring the pot of chicken broth to a simmer and add in either boneless skinless chicken breasts or chicken thighs. Leave them to cook in the broth for approximately 8 minutes before removing and shredding. I find this method results in incredibly juicy chicken and adds a bit more chicken flavor to the broth.

Dietary Customizations

You can do a few things to make this gluten-free, grain-free, dairy-free, Paleo, Keto, Whole30, and Specific Carbohydrate Diet legal.

For a gluten-free option swap the tortellini for your favorite gluten-free pasta tortellini.
To make this dairy-free, you can use a dairy-free pesto and a dairy-free parmesan. You could also add nutritional yeast as a cheese substitute. The results will be amazing!
To make this soup Paleo use a grain free pasta such as jovial and skip the parmesan
To make this a vegetarian tortellini soup, leave out the chicken and use vegetable broth instead of chicken stock.
For the specific carbohydrate diet, use a homemade pesto such as this one and swap the tortellini for cauliflower rice.

Can I Make This Recipe In The Slow Cooker?

Although I prefer to cook this pesto chicken and tortellini soup on the stove top to save time, this is an easy recipe to prepare in the slow cooker too. For the best flavor, I would recommend sauteing the onion beforehand, but you don’t have to. Add onion, chicken, broth and cook on high for 2-4 hours or low for 4-6 hours. Add the tortellini and spinach and continue to cook on high for 30 minutes. Add in the pesto and parmesan and give it a good stir.

Can I Make This Recipe In The Instant Pot?

Yes! On busy days, this Pesto Chicken and Tortellini Soup is a great recipe to make in the instant pot. Using the saute option, add a splash of oil and saute the onion for 2-3 minutes until soft. Add the broth and chicken. Pressure cook on high for 10 minutes and allow the pressure to release naturally for 5 minutes, then do a quick release to release any remaining pressure. Stir in the spinach and tortellini. Close the lid again and allow to “remain warm” for about 3-4 minutes to allow the tortellini to cook. Remove lid and stir in pesto and parmesan and enjoy!

Can I Make This Soup Recipe in Advance?

Yes, you can definitely do some meal prep cooking with this pesto chicken and tortellini soup. The tortellini can become mushy if you prepare the soup to completion, so I recommend the following to get the best results.

To prepare the soup base, saute the onion, cook the chicken, and add the broth. Let the soup cool completely after cooking and store it in an airtight container in the fridge for up to 3-4 days. When you’re ready to serve, bring the soup back to a gentle boil, add the tortellini, and cook for 3-4 minutes. Add the spinach, pesto, and parmesan according to cooking directions.

What About Leftovers?

Let the soup cool to room temperature before storing it in an airtight container for 3-4 days. If the tortellini has absorbed a lot of liquid, you can add a bit of chicken broth. The texture might soften a bit, but it will still taste good. Warm on the stovetop over medium heat until heated through or warm in the microwave.

Here are a few more soup recipes you may enjoy:

If you make this Pesto, Chicken and Tortellini Soup recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!