Description
This Pesto, Chicken and Tortellini Soup is a quick and comforting dish that combines tender shredded chicken, fresh tortellini, and spinach in a flavorful pesto-infused broth. Ready in just 15 minutes, it’s perfect for a nutritious and satisfying meal any day of the week.
Ingredients
Soup Base
- 1 tbsp extra virgin olive oil
- 1 medium onion, finely diced
- 7 cups chicken stock
Main Ingredients
- 14 oz fresh cheese tortellini
- 2 cups shredded chicken
- 2 cups spinach
Flavorings
- ½ cup pesto
- ¼ cup grated parmesan cheese
- 2 tbsp grated parmesan cheese, for garnish
Instructions
- Sauté the onion: Heat the olive oil in a large pot or dutch oven over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes until the onion softens and becomes translucent.
- Cook tortellini in stock: Pour in the chicken stock and increase the heat to high. Bring the stock to a gentle boil, then add the fresh cheese tortellini. Cook for about 3 minutes until the tortellini are al dente.
- Add chicken and spinach: Stir in the shredded chicken and spinach. Cook for an additional 1 minute, allowing the spinach to wilt and the chicken to heat through.
- Incorporate pesto and cheese: Stir the pesto and ¼ cup grated parmesan cheese into the soup until fully combined and heated through.
- Serve: Ladle the soup into bowls and garnish each serving with a sprinkle of the reserved 2 tablespoons of grated parmesan cheese. Serve immediately.
Notes
- Use fresh tortellini for the best texture and flavor.
- You can substitute shredded rotisserie chicken for convenience.
- Adjust spinach quantity based on preference; baby spinach works great.
- If you prefer a thicker soup, add a splash of cream or puree a small portion of the soup before adding pesto.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
