If you crave a meal that wraps you in comfort and bursts with flavor, this Chicken Pesto Tortellini Soup Recipe is your new best friend. Creamy Alfredo sauce meets savory chicken broth, tender shredded chicken, and cheesy tortellini, all brightened by that irresistible pop of vibrant pesto. It’s a cozy bowl that’s easy to make yet impressively delicious, perfect for chilly nights or whenever you want a hearty, satisfying soup that feels like a warm hug.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but flavorful ingredients. Each one plays a key role in creating a rich, satisfying soup that’s creamy, hearty, and full of garden-fresh brightness. Here’s what you’ll gather to get started:
- 1 Tbsp butter: Adds a luscious base for sautéing garlic and enriches the broth’s depth.
- 3 cloves garlic, minced: Provides a fragrant punch and classic warmth to awaken the soup’s flavors.
- 1 (32-oz) container chicken broth: The savory liquid foundation that brings all ingredients together.
- 1 (15-oz) jar Alfredo sauce: Delivers indulgent creaminess and subtle parmesan notes.
- 3 cups rotisserie chicken, shredded: Tender chicken adds protein and captures that comforting homemade feel.
- 1 (15-oz) can diced tomatoes with basil, undrained: Infuses fresh, tangy brightness with a hint of herbaceous flavor.
- 1 Tbsp dried minced onion flakes: Layers in sweet onion undertones without the chopping hassle.
- 1 (20-oz) package refrigerated cheese tortellini, uncooked: The star pasta that turns this soup into a filling meal.
- ¼ cup jarred pesto sauce: A burst of aromatic basil, garlic, and pine nuts that elevates every spoonful.
- Salt and pepper, to taste: Balances and heightens the flavor profile to perfection.
How to Make Chicken Pesto Tortellini Soup Recipe
Step 1: Sauté the Garlic
Begin by melting butter in a large Dutch oven over medium heat. Then add the minced garlic and cook it just until it becomes fragrant, about one minute. This step is crucial because it releases the garlic’s warm aroma that sets the tone for the entire soup—the foundation of flavor here makes a huge difference as it infuses the broth.
Step 2: Combine the Broth and Sauces
Next, stir in the chicken broth and the creamy Alfredo sauce. These two create a rich, savory base that contrasts beautifully, balancing the soup’s heartiness with smooth indulgence. Then, add the shredded rotisserie chicken, dried minced onion flakes, and the can of diced tomatoes with basil (undrained). Bring everything to a boil so the flavors can meld and the chicken heats through evenly.
Step 3: Cook the Tortellini and Add Pesto
Once boiling, toss in the uncooked refrigerated cheese tortellini. Cook according to the package instructions, usually just a few minutes until tender and pillowy. Stir in the pesto near the end of cooking to preserve its bright, herbaceous character. Finally, season the soup with salt and pepper to suit your palate. The pesto adds that signature pop that transforms this hearty soup into something truly special.
How to Serve Chicken Pesto Tortellini Soup Recipe
Garnishes
For an eye-catching and flavorful finish, sprinkle chopped fresh basil or parsley on top. A little grated Parmesan cheese adds an extra savory touch. If you like, a drizzle of extra pesto or even a splash of good-quality olive oil can uplift each spoonful with fresh vibrancy and richness.
Side Dishes
This soup pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette, which balances the richness nicely. Or serve alongside crusty garlic bread to soak up every last drop of the creamy broth. A simple side of roasted vegetables can also complement the hearty pasta and chicken, rounding out the meal.
Creative Ways to Present
Want to impress? Serve the soup in hollowed-out mini bread bowls for a rustic, fun presentation that enhances the cozy vibe. Or layer it in clear glass bowls to showcase the colorful medley of tomatoes, tortellini, and chicken. Adding edible flower petals or microgreens on top can make it feel extra gourmet, perfect for a dinner party or special occasion.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature, then store it in airtight containers in the fridge. It will keep well for 3 to 4 days, making it ideal for quick lunches or easy weeknight dinners. The flavors actually deepen after resting, so leftovers taste fantastic.
Freezing
You can freeze this soup, but since it contains pasta, it’s best to undercook the tortellini slightly before freezing or add fresh tortellini when reheating. Place the soup in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before warming it gently on the stove.
Reheating
Reheat gently over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or water if needed to loosen the consistency, especially if the pasta has absorbed some liquid. Heating gently ensures the creamy Alfredo base doesn’t separate and keeps that luscious texture intact.
FAQs
Can I use homemade pesto for this recipe?
Absolutely! Homemade pesto works beautifully and can add an even fresher herbal kick. Just be sure to adjust the quantity to taste since homemade versions can vary in intensity.
What if I don’t have Alfredo sauce on hand?
You can make a quick substitute by melting butter and mixing in heavy cream with grated Parmesan cheese. Stir until smooth, then add to the broth. It won’t be quite the same, but still delicious and creamy.
Is there a vegetarian version of this soup?
Definitely! Skip the chicken broth and chicken, and use vegetable broth instead. Add extra tortellini and plenty of fresh or roasted vegetables like spinach, zucchini, or mushrooms. Stir in the pesto as usual to keep that bright flavor.
Can I use frozen tortellini?
Yes, frozen tortellini can be used, but cooking times might be a minute or two longer. Just add them directly to the simmering soup and cook until tender. Make sure to check the package instructions.
How spicy is the soup? Can I add heat?
This Chicken Pesto Tortellini Soup Recipe is mild and comforting by default. If you like spice, feel free to add red pepper flakes while sautéing the garlic or a dash of hot sauce to taste at the end. It’s a great way to customize the flavor for your preference.
Final Thoughts
There is something truly magical about this Chicken Pesto Tortellini Soup Recipe — it’s cozy, creamy, and bursting with bright pesto flavor that will make your taste buds sing. Whether you need an easy weeknight meal or a crowd-pleaser for family and friends, this soup never disappoints. I encourage you to give it a try, warm up with a bowl, and maybe even add your personal twist. You’re going to love how effortlessly delicious this becomes a staple in your kitchen.
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Chicken Pesto Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting Chicken Pesto Tortellini Soup combines tender rotisserie chicken, cheesy tortellini, and flavorful pesto in a creamy Alfredo and chicken broth base. Ready in just 25 minutes, it’s a hearty and satisfying soup perfect for a cozy meal any day of the week.
Ingredients
Soup Base
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 (32-oz) container chicken broth
- 1 (15-oz) jar Alfredo sauce
- 1 (15-oz) can diced tomatoes with basil, undrained
- 1 Tbsp dried minced onion flakes
- Salt and pepper, to taste
Main Ingredients
- 3 cups rotisserie chicken, shredded
- 1 (20-oz) package refrigerated cheese tortellini, uncooked
- ¼ cup jarred pesto sauce
Instructions
- Prepare the base: Melt 1 tablespoon of butter in a large Dutch oven over medium heat. Add the minced garlic and cook, stirring continuously, for about one minute until the garlic is fragrant but not browned.
- Add liquids and chicken: Stir in the chicken broth and Alfredo sauce. Add the shredded rotisserie chicken, dried minced onion flakes, and the canned diced tomatoes with basil (including the juice). Bring the mixture to a boil to combine all flavors.
- Cook tortellini: Once boiling, add the refrigerated cheese tortellini to the soup. Cook according to the package instructions, usually about 3-5 minutes, until the tortellini are tender and cooked through.
- Finish the soup: Stir in the jarred pesto sauce to infuse the soup with fresh basil and herb flavors. Season with salt and pepper to taste and remove from heat. Serve hot.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Opt for refrigerated tortellini for quicker cooking compared to dried.
- You can adjust the amount of pesto to taste for a stronger or milder basil flavor.
- Be careful not to overcook the tortellini to maintain its delicate texture.
- This soup pairs well with crusty bread or a light salad.
