This Pesto Tortellini Soup is the super cozy bowl of delicious you need in your life. Soft, pillowy tortellini swim in a magical pesto broth, along with chicken and veggies.
It’s a quick meal, on the table in about 30 minutes, and it’s bursting with great pesto flavor.
Give this one a try, it might become your new favorite!
Soup season is upon us, and we just can’t get enough of those steaming pots of goodness. This time, we wanted to go with one of our favorite flavors: pesto!
One slurp into this tasty bowl, and we knew we had another winner.
Why We Love this Easy Tortellini Soup
- The flavors and ingredients marry together perfectly, creating one of the most delicious soups you’ll ever eat.
- It’s super quick and easy. The boldness of the pesto sauce means you don’t have to simmer it for hours.
- There’s plenty of veggie power and lean protein to make for a well balanced meal.
- It’s super versatile. We’ll give you some ideas later in the post.
As mentioned, there are a lot of ways to make this soup your own. This is what we used today:
- Olive oil
- Chicken – Boneless skinless thighs, cut into strips.
- Chicken broth – The base for the soup.
- Veggies – Spinach and mushrooms.
- Pesto – We are using our easy Homemade Pesto.
- Other flavor enhancers – Garlic, red chili flakes, lemon juice and parmesan rind.
- Cheese tortellini
How to Make Pesto Tortellini Soup
First, season the chicken with salt and pepper, then give it a quick sear in olive oil till cooked through. Plate it out.
Add more olive oil, then sauté mushrooms, garlic and red chili flakes for a few minutes, till the mushrooms start to soften.
Add back in chicken along with chicken broth, pesto and parmesan rind (optional, but it adds flavor and richness). Simmer 10-15 minutes.
Add tortellini and spinach. Simmer till tortellini are cooked.
TIP: We used fresh tortellini, which only take a few minutes to cook. If using dried or frozen, cooking time will be longer.
Pesto Soup Variations
- Try replacing the chicken pieces with chicken or turkey meatballs, or Italian sausage.
- Add different veggies like kale, carrots, bell peppers or zucchini.
- Use different pasta. Any of your favorite soup pasta shapes would go great.
- How about using sundried tomato pesto? We think that would be delicious!
Leftovers and Storage
Refrigerate leftover pesto tortellini soup in a covered container for up to 4 days. Reheat on the stovetop or microwave.
Freeze portions in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Give this easy crowd pleaser soup a try in your kitchen. If you’re a fan of big flavor, we’re sure that you’ll love it as much as we do.
Make sure to save or pin this recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Pesto Tortellini Soup, on our Gypsy Plate… enjoy!
- 3 Tbsp olive oil, divided
- 1 pound boneless skinless chicken thighs, cut into strips
- 3 garlic cloves
- 8oz mushrooms, sliced
- 1/2 tsp red chili flakes
- 8 cups chicken broth
- 6 Tbsp pesto sauce
- 1/2 lemon, juiced
- 1 parmesan rind (optional, but highly recommended)
- 20oz cheese tortellini (see note 1)
- 3-4 handfuls fresh spinach
- Season the chicken with salt and pepper. Heat 2 Tbsp olive oil in a dutch oven or soup pot over medium heat, then sear chicken till cooked through. Remove to a plate.
- Add remaining 1 Tbsp olive oil, then sauté mushrooms, garlic and red chili flakes for a few minutes, till the mushrooms start to soften.
- Add back in chicken along with chicken broth, pesto and parmesan rind (optional, but it adds flavor and richness). Simmer 10-15 minutes.
- Add tortellini and spinach. Simmer till tortellini are cooked.
1. We used fresh tortellini, which only take a few minutes to cook. If using dried or frozen, cooking time will be longer.
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.