Chicken Pesto Tortellini Soup Recipe – a taste of pure comfort in every spoonful! This easy-to-make soup is loaded with tender chicken, diced tomatoes, plump tortellini pasta, and infused with chicken broth, creamy alfredo sauce, and aromatic pesto. Perfect for a quick weeknight dinner or a cozy family gathering.
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Pin This RecipeEasy Chicken Tortellini Soup Recipe
Let me just tell you about the incredible flavors of this Chicken Pesto Tortellini Soup! It’s like a taste of pure comfort in every spoonful. Tender chicken and tomatoes simmered in a savory chicken broth, paired with plump and cheesy tortellini pasta that adds the perfect bite. But what takes this soup to a whole new level of deliciousness is the addition of creamy alfredo sauce and aromatic pesto. The alfredo sauce brings a rich and velvety texture, while the pesto infuses the broth with a burst of fresh basil and nutty goodness. This soup is perfect for cozy nights in or gathering with friends and family.
How to Make Chicken Pesto Tortellini Soup
This chicken soup is effortless to make with only a few simple ingredients. Melt butter in a Dutch oven or large soup pot over medium-high heat on the stove top. Add fresh minced garlic cloves and cook until fragrant. Stir in chicken broth, Alfredo sauce, diced tomatoes, dried minced onion flakes, and shredded chicken. Bring to a boil. Reduce the heat and simmer for 5 to 10 minutes. Add tortellini pasta to the pot and cook until tender. Stir in basil pesto sauce. Season with salt and black pepper. Garnish with fresh basil and parmesan cheese.
Helpful Tips & Frequently Asked Questions
- You can use any cooked chicken that you prefer. Rotisserie chicken, boneless skinless chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- My favorite jarred Alfredo sauce is Rao’s.
- I suggest using unsalted or low-sodium chicken broth.
- I use refrigerated cheese tortellini.
- Can substitute frozen tortellini.
- Add your favorite vegetables and fresh herbs to the pot:
- onions
- carrots
- celery
- bell peppers
- fresh baby spinach
- red pepper flakes
- rosemary
- oregano
- parsley
- Can I make Chicken Tortellini Soup in the crock pot? Yes! Place 2 large boneless skinless chicken breasts in the crock pot. Add garlic, chicken broth, Alfredo sauce, diced tomatoes, dried minced onion flakes. Cover and cook on LOW for 4 hours. Remove chicken from the slow cooker and shred with two forks. Add chicken back to the pot. Stir in pesto and tortellini pasta. Cover and cook on HIGH for 15 to 20 minutes, until the pasta is tender.
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave or on the stovetop.
- You may need to add more chicken broth when reheating. The pasta will absorb some of the liquid as it sits in the refrigerator.
What to Serve with Creamy Chicken Tortellini Soup
This soup has been on repeat at our house. It is so easy to make and is packed full of delicious flavors. When it comes to what to serve with this soup, I’ve got some great ideas for you. First off, a side of warm and crusty garlic bread is an absolute must. It’s perfect for soaking up all that delicious broth! Another great option is a simple green salad tossed with homemade dressing. The crisp and refreshing greens will complement the richness of the soup and add a pop of freshness to your meal. And let’s not forget about some roasted veggies on the side, like asparagus or zucchini. No matter what you serve with this soup, it is sure to become a family favorite!
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Chicken Pesto Tortellini Soup
Equipment:
Ingredients:
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 (32-oz) container chicken broth
- 1 (15-oz) jar Alfredo sauce
- 3 cups rotisserie chicken shredded
- 1 (15-oz) can diced tomatoes with basil undrained
- 1 Tbsp dired minced onion flakes
- 1 (20-oz) package refrigerated cheese tortellini, uncooked
- ¼ cup jarred pesto sauce
- salt and pepper to taste
Instructions:
- Melt butter in a large Dutch oven over medium heat. Add garlic; cook and stir for about one minute, just until fragrant.
- Stir in chicken broth and Alfredo sauce; add chicken, onion, and tomatoes and bring to a boil.
- Add tortellini and cook according to package directions. Stir in pesto. Season with salt and pepper.
Notes:
- You can use any cooked chicken that you prefer. Rotisserie chicken, boneless skinless chicken breasts, chicken thighs, chicken tenderloins, or canned chicken all work great.
- My favorite jarred Alfredo sauce is Rao’s.
- I suggest using unsalted or low-sodium chicken broth.
- I use refrigerated cheese tortellini.
- Can substitute frozen tortellini.
- Store leftovers in an airtight container in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
I made it in the Crock-Pot twice. First time was fantastic, second time I added 2 Bell peppers and a bit of Cajun seasoning and it was out of this world! Love this recipe thanks so much!
This recipe was super easy and very delicious!! Didn’t have to change a thing. So good!!
This is absolutely amazing and couldn’t be any easier. I used fresh tomatoes and basil from my garden instead of canned. Everyone go make this ASAP!!!