If you’re craving a bowl of comfort that’s bursting with vibrant flavors and hearty ingredients, you’re going to fall head over heels for this Pesto Chicken and Tortellini Soup Recipe. It combines tender shredded chicken, cheesy tortellini, and fresh spinach all swimming in a luscious pesto-infused broth. What makes it truly special is how quickly it comes together, making it perfect for busy weeknights or whenever you need a taste of homemade goodness without the fuss.

Ingredients You’ll Need

The image shows seven bowls and one pitcher arranged on a white marbled surface. In the center is a white plate filled with yellow tortellini pasta, with each piece having a folded, smooth texture and a round shape. Above and to the left is a white bowl containing shredded pale chicken, with thin, uneven strands. To its right is a white bowl holding a chunky green pesto sauce with a wooden spoon resting inside. Next to it on the right is a smaller white bowl filled with finely grated light yellow cheese, and beside it a tiny white cup with golden oil. Below the small cup is a white bowl with finely chopped white onions. At the bottom center is a clear glass measuring pitcher filled with light brown chicken broth. On the left bottom is a white bowl packed with fresh, vibrant green spinach leaves, smooth and slightly curved. The colors contrast well with the white marble background, and everything is arranged neatly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pesto Chicken and Tortellini Soup Recipe lies in its simplicity. Each ingredient plays a key role in building the rich layers of flavor and satisfying texture that make this soup so memorable.

1 tbsp extra virgin olive oil: Adds a smooth, fruity base to gently cook the onions and deepen flavor.
1 medium onion, finely diced: Brings a subtle sweetness and aromatic depth to your broth.
7 cups chicken stock: The hearty liquid foundation, providing a savory backdrop for every ingredient.
14 oz fresh cheese tortellini: Cheesy pockets that make every spoonful wonderfully indulgent.
2 cups shredded chicken: Tender protein that gives the soup its satisfying heartiness.
2 cups spinach: Fresh greens that add color, nutrients, and a slight earthiness.
½ cup pesto: The star flavor, infusing the soup with vibrant herbaceousness and a garlicky kick.
¼ cup grated parmesan + 2 tbsp for garnish: Adds a salty, nutty finish that ties all the flavors together.

How to Make Pesto Chicken and Tortellini Soup Recipe

Step 1: Sauté the Onions

Start by warming the olive oil in a large pot or Dutch oven over medium-high heat. Toss in the finely diced onion and sauté until it softens and becomes fragrant, about 3 to 4 minutes. This step creates a flavorful base for your soup and gently sweetens the broth.

Step 2: Bring the Broth to a Boil

Add the chicken stock to the pot and crank the heat to high to bring it to a gentle boil. This bright, savory broth is essential as it carries the flavors of pesto, chicken, and tortellini throughout every spoonful.

Step 3: Cook the Tortellini

Once boiling, add the fresh cheese tortellini directly to the broth. Let it cook for about 3 minutes until the tortellini reach that perfect al dente texture—tender but with a little bite to contrast the smooth soup.

Step 4: Add Chicken, Spinach, and Pesto

Reduce the heat slightly and stir in the shredded chicken and fresh spinach. Let the spinach wilt just a bit—around one minute will do. Then, stir in the pesto and ¼ cup of grated parmesan. The pesto will melt into the broth, creating a luscious, herby swirl that makes this Pesto Chicken and Tortellini Soup Recipe truly unforgettable.

How to Serve Pesto Chicken and Tortellini Soup Recipe

A close-up of a white bowl filled with cooked tortellini pasta, shredded chicken, and wilted green spinach leaves, all mixed together and slightly coated in a light sauce. The tortellini are yellow with a soft, smooth texture, arranged evenly throughout the bowl. A spoon is scooping some pasta and chicken from the bowl, showing the creamy, soft inside of the tortellini and tender chicken pieces mixed with the spinach. Around the bowl is a white marbled surface and other bowls, one white bowl with green pesto sauce and another bowl filled with the same pasta dish, partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish your soup with a generous sprinkle of parmesan cheese on top to add an extra touch of savory richness. Feel free to add a few fresh basil leaves for color and a subtle herbal brightness that complements the pesto perfectly.

Side Dishes

This soup pairs beautifully with a crusty garlic bread or a fresh green salad. The crispness of the bread or the lightness of a salad balances the creamy, comforting nature of the soup for a well-rounded meal.

Creative Ways to Present

For a cozy dinner party, serve the soup in individual mini Dutch ovens or rustic bowls. Drizzle some extra pesto or a touch of olive oil on top just before serving for a restaurant-style touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, let any leftovers cool completely before transferring them into an airtight container. Stored in the refrigerator, the soup will stay fresh for up to 3 days—perfect for quick lunches or dinners during the week.

Freezing

This Pesto Chicken and Tortellini Soup Recipe freezes well but with a small caveat: if you want to maintain the best texture for the tortellini, consider freezing the soup broth and chicken separately from the tortellini. When reheating, add fresh or thawed tortellini to the hot broth to prevent them from becoming mushy.

Reheating

Gently reheat the soup on the stovetop over medium heat, stirring occasionally to warm everything evenly. If the soup thickens too much, simply add a splash of chicken stock or water to loosen it up and bring back that perfect, comforting consistency.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works in a pinch! Just thaw and squeeze out excess water before adding it to the soup to avoid watering down the broth.

Is it okay to use store-bought pesto?

Absolutely! Store-bought pesto is a fantastic shortcut and still adds that wonderful herby flavor that defines this soup.

How do I make this soup vegetarian?

Simply swap the chicken stock for vegetable stock and omit the chicken. You can add extra spinach or other veggies like mushrooms for added texture and flavor.

Can I prepare the ingredients ahead of time?

Yes, you can dice the onions and shred the chicken a day before. This prep will make cooking the soup even quicker when you’re ready.

What type of tortellini works best?

Fresh cheese tortellini is ideal for its creamy filling and quick cooking time but feel free to use your favorite type, just adjust cooking times accordingly.

Final Thoughts

This Pesto Chicken and Tortellini Soup Recipe has instantly become a go-to favorite in my kitchen, thanks to its ease, flavor, and heartiness. It’s the kind of dish that wraps you up in warmth and makes any day feel a little brighter. I can’t wait for you to try it and share the love with your family and friends!