This chicken pesto tortellini soup is bursting with flavors! A rich garlic and pesto broth that is filled with tortellini and roasted red pepper. It is sure to be delicious meal. Serve with a side salad and some garlic bread for a feast that is perfect for a chilly night.
When I am cooking for family that is visiting I like to have them taste test my recipes and offer suggestions on how to make them taste better. This soup was a collaboration between me and my older brother who is a great cook. He suggested upping the garlic in this soup and adding the roasted red peppers for added dimension and I totally agreed that it did the trick. It was just what the soup needed and everyone loved it.
What you need to make chicken pesto tortellini soup:
Serves 4
- 1 cup onions – diced
- 1 cup celery – diced
- 2 tablespoons garlic – minced
- 1 cup chicken breast – diced, you can use raw that is diced up or rotisserie chicken or any other cooked chicken
- 2 tablespoons butter
- 48 ounces chicken stock
- 1/4 teaspoon dried Italian herbs
- 1/2 teaspoon black pepper
- dash cayenne pepper
- 3 tablespoons basil pesto
- 1/2 teaspoon salt – plus more to taste
- 2 cups dried tortellini – I like the pesto filled variety but any will work
- 1/2 cup roasted red bell peppers – diced ( I use jarred)
- 1/4 cup milk of choice
- 1/3 cup Parmesan cheese
- Optional – garnish with bacon
Instructions
- In a stock pot, add onions, celery, garlic and butter. If using raw chicken add it now too.
- Saute over medium heat until onions soften and if using raw chicken it gets cooked through.
- Add chicken stock, Italian herbs, black pepper, cayenne pepper, pesto, salt, tortellini and roasted red peppers and cook until tortellini is al dente or to desired cook, note that the noodles will continue to cook.
- Add milk of choice, Parmesan cheese and stir well.
- Serve.
- Optional: add bacon bits as a garnish for a slightly smokey taste.
Here are a few other soups you might love:
- Mushroom Soup RECIPE HERE
- Asian Vegetable Soup RECIPE HERE
- Detox Soup RECIPE HERE
- Chicken Tortilla Soup RECIPE HERE
- Sweet and Smokey Butternut Squash Soup RECIPE HERE
- Tom Yum Soup RECIPE HERE
- Butternut Squash Soup with Maple Butter Croutons RECIPE HERE
- Creamy Tomato and Basil Soup RECIPE HERE
- Pumpkin Coconut Curry Soup RECIPE HERE
- For many more click HERE
Chicken Pesto Tortellini Soup
Flavorful and delicious pesto and tortellini soup.
Servings: 4 people
Ingredients
- 1 cup onions – diced
- 1 cup celery – diced
- 2 tablespoons garlic – minced
- 1 cup chicken breast – diced you can use raw that is diced up or rotisserie or any other cooked chicken
- 2 tablespoons butter
- 48 ounces chicken stock
- 1/4 teaspoon dried Italian herbs
- 1/2 teaspoon black pepper
- dash cayenne pepper
- 3 tablespoons basil pesto
- 1/2 teaspoon salt – plus more to taste
- 2 cups dried tortellini – I like the pesto filled variety but any will work
- 1/2 cup roasted red peppers – diced
- 1/4 cup milk of choice
- 1/3 cup Parmesan cheese
- Optional – garnish with bacon
Instructions
- In a stock pot, add onions, celery, garlic and butter. If using raw chicken add it now too.
- Saute over medium heat until onions soften and if using raw chicken it gets cooked through.
- Add chicken stock, Italian herbs, black pepper, cayenne pepper, pesto, salt, tortellini and roasted red peppers and cook until tortellini is al dente or to desired doneness, note that the noodles will continue to cook.
- Add milk of choice, Parmesan cheese and stir well.
- Serve.
- Optional: add bacon bits as a garnish for a slightly smokey taste.