Pesto Tortellini Soup (30 Minutes)
This Pesto Tortellini Soup is SO EASY! Tender tortellini, diced chicken, and vibrant pesto come together in a comforting, flavorful bowl in just 30 minutes.
Servings: 4 servings
Ingredients
- 2 cups chicken broth
- 1 cup water
- 1 package cheese tortellini
- 1 cup diced chicken cooked
- 1 cup baby spinach
- 1/2 cup pesto sauce
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
Instructions
- Heat 1 tablespoon of olive oil in your large pot over medium heat. Add garlic powder and black pepper, stirring for about 30 seconds to infuse the oil with flavor.
- Pour in 2 cups of chicken broth and 1 cup of water. Stir in 1/2 cup of pesto sauce until the soup base is smooth and fragrant. Bring the mixture to a gentle simmer.
- Add the entire package of cheese tortellini directly into the simmering broth. Cook for 5-7 minutes until tender and soft.
- Once the tortellini are nearly done, add 1 cup of diced cooked chicken and 1 cup of baby spinach. Stir gently, allowing the spinach to wilt and the chicken to heat through evenly.
- Remove from heat and sprinkle 1/4 cup grated Parmesan cheese over the soup. Stir and ladle into bowls. Serve immediately.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Ladle
Notes
- Freeze soup before adding spinach and Parmesan for best texture upon reheating.
- Swap baby spinach for kale or Swiss chard in cooler months for a heartier green.
- Use homemade pesto or a high-quality store-bought variety for fresher flavor.