Description
A comforting and delicious creamy chicken tortellini soup packed with fresh vegetables and herbs.
Ingredients
Scale
- 1 pound chicken breast, cut into 1-inch cubes
- 1 tablespoon butter
- ½ cup Parmesan, grated
- 1 large onion, diced
- 2 medium carrots, diced
- 2–3 celery stalks, diced
- 1 small fennel bulb, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 6–8 fresh basil leaves
- 1 pound cheese tortellini, uncooked
- 1 tablespoon olive oil
- 6 cups low-sodium chicken stock
- ½ cup pesto
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil over medium heat in a large heavy-bottomed pot and melt the butter in it. This combination provides a flavorful base for sautéing the chicken and vegetables.
- Add the chicken cubes to the pot, season lightly with salt and freshly ground black pepper, and cook for 6-8 minutes until the pieces are turning golden brown. Once cooked, remove the chicken from the pot and set it aside to prevent overcooking.
- In the same pot, add the diced onion, carrots, celery, and fennel. Season with ½ teaspoon salt and cook for 8-10 minutes until the vegetables soften and become fragrant, forming a rich flavor base for the soup.
- Stir in the chopped garlic, fresh rosemary, and fresh thyme. Continue cooking for another minute, allowing the herbs and garlic to release their aromas without burning.
- Pour in the chicken stock and increase heat to bring the mixture to a boil. Add the uncooked cheese tortellini and the reserved cooked chicken back to the pot. Reduce heat and simmer gently for 2-3 minutes, allowing the tortellini to cook through and flavors to meld.
- Turn off the heat and stir in the pesto, grated Parmesan, and fresh basil leaves for a vibrant, creamy finish. Adjust seasoning with additional salt and freshly ground black pepper to taste.
- Ladle the soup into bowls and garnish with extra grated Parmesan and fresh basil if desired. Serve hot for a comforting and delicious meal.
Notes
- This soup can be made ahead of time and stored in the refrigerator or freezer.
- For a dairy-free version, skip the cheese and use a dairy-free cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg