Chicken Pesto Tortellini Soup

There’s something truly special about the kind of meal that wraps you up in warmth with every spoonful — and this Chicken Pesto Tortellini Soup is exactly that kind of comfort food. It’s the kind of dish that feels like home, whether you’re gathering around the table with family or curling up under a blanket on the couch. For many, soups like this mark the changing of the seasons — from the bright, carefree days of summer into the cozier rhythm of fall and winter.

The inspiration for this soup comes from the flavors of rustic Italian kitchens where simplicity meets heartiness. Tortellini, stuffed with creamy cheese, are the little pasta parcels that make every bite feel indulgent. Add tender chunks of chicken, a spoonful of vibrant pesto, and a broth that brings it all together, and you’ve got a soup that doesn’t just feed the body — it warms the soul.

This soup is a favorite in our household during those busy weeks when you want something homemade but don’t have hours to spend cooking. It’s quick enough for a weeknight dinner, but flavorful enough to serve to guests. Plus, it’s one of those “everyone goes back for seconds” kind of meals — which, let’s be honest, is the best kind

Why You’ll Love This Recipe:

• Cozy, satisfying, and full of flavor — perfect for chilly nights or when you need a comforting bowl of something warm.
• Quick and easy — ready in under 40 minutes.
• Great for leftovers — it tastes even better the next day.
• Family-friendly — picky eaters love the cheesy tortellini and savory pesto.
• One-pot meal — less cleanup, more time to relax.

INGREDIENTS YOU’LL NEED:

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, minced
• 1 large carrot, diced
• 2 celery sticks, diced
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 1 pound cooked chicken breast, shredded
• 5 cups chicken stock
• 1 ½ cups refrigerated cheese tortellini
• 2 tablespoons green pesto
• 2 cups fresh baby spinach

HOW TO MAKE CHICKEN PESTO TORTELLINI SOUP:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Build the flavor base
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Then toss in the garlic, carrots, and celery. Let everything sauté together for about 5–6 minutes. You’ll start to smell that cozy aroma that means something delicious is on its way.

Step 2: Season and simmer
Stir in the Italian seasoning, salt, and pepper. Add the shredded chicken and pour in the chicken stock. Give everything a good stir and bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat and let it simmer for 10 minutes. This gives the veggies time to soften and the flavors to mingle.

Step 3: Add the tortellini
Stir in the cheese tortellini and cook for about 4–5 minutes (or according to package instructions). Keep an eye on them — you want them perfectly al dente, not mushy.

Step 4: Stir in pesto and spinach
Now the magic happens. Swirl in the green pesto — the soup instantly takes on a beautiful color and a burst of herby flavor. Add in the fresh baby spinach and cook for another 1–2 minutes, just until the leaves wilt.

Step 5: Serve and enjoy
Ladle the soup into bowls while it’s still steaming. You can top it off with an extra dollop of pesto or a sprinkle of grated Parmesan if you like.

HELPFUL TIPS:

• Use rotisserie chicken for an even quicker version — it adds depth and saves time.
• Refrigerated tortellini works best, but you can use frozen — just add a few more minutes to the cook time.
• Customize your veggies — mushrooms, zucchini, or peas can be great additions.
• Add more broth if the soup thickens too much after sitting — tortellini tend to soak up liquid.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: High-protein, Nut-free

NOTES:

You can easily make this soup ahead and reheat it the next day — the flavors only get better. If you’re planning to freeze it, cook the tortellini separately and add them fresh when reheating so they don’t get too soft.

NUTRITIONAL INFORMATION:

(Per serving – approximate)

• Calories: 380
• Protein: 30g
• Carbohydrates: 28g
• Fat: 17g
• Fiber: 3g
• Sugar: 4g
• Sodium: 820mg

FREQUENTLY ASKED QUESTIONS:

Can I use uncooked chicken?
Yes, you can — just dice it and cook it with the onions at the beginning, then simmer it longer in the broth to ensure it’s fully cooked.

Is this soup freezer-friendly?
Yes, but for best results, freeze the soup without the tortellini and spinach. Add those fresh when you’re ready to serve.

Can I make this vegetarian?
Absolutely! Swap the chicken for white beans or chickpeas, and use vegetable broth instead.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, you might need to add a splash of broth or water, as the tortellini will absorb some of the liquid. This soup also freezes well — just be sure to leave out the tortellini until you’re ready to reheat and serve.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Slow Cooker Creamy Sausage & Tortellini Soup
• Philly Cheesesteak Tortellini Pasta
• Creamy Turkey Sausage Tortellini Soup Recipe
• One-Pot Creamy Tomato Tortellini Soup

CONCLUSION

Whether you’re making this Chicken Pesto Tortellini Soup for a quiet night in or serving it up to family and friends, it’s one of those recipes that makes you feel instantly at ease. It’s comforting, flavorful, and oh-so-satisfying — like wrapping yourself in your favorite sweater. With simple ingredients and easy steps, it’s the perfect soup for busy weeknights, lazy Sundays, or any day when you just need a little extra warmth. So grab a pot and a ladle — this cozy classic is waiting for you.

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