
This comforting chicken pesto tortellini soup mixes tender chicken, cheesy tortellini, and a swirl of basil pesto in a savory, hearty broth. Craving something cozy that doesn't take a ton of effort but feels a bit fancy? This is the one-pot wonder for you. There’s something for everyone at the table—kids light up over every bite, and adults do too.
The first time I cooked this was one cool fall weekend, and it quickly became the easiest thing to make when friends or family come over. Nobody ever seems to leave leftovers for next time—it always disappears right away.
Dreamy Ingredients
- Parmesan cheese: adds lots of salty flavor and a nutty finish—stick with freshly grated for the best taste
- Fresh basil leaves: toss on top for more color and herbal aroma, ripping them up as you serve
- Pesto: brings bold, herby punch and bright green color—homemade is wonderful, but a really good store brand works great
- Cheese tortellini: hearty pasta that soaks up all the good flavors—buy fresh or refrigerated for best results
- Low sodium chicken stock: makes the base—find a flavorful one with less salt if you can
- Fresh rosemary and thyme: layer in tons of depth—fresh herbs are the way to go here
- Garlic cloves: crank up the aroma and flavor—go for fresh garlic, not the pre-minced stuff
- Salt: makes everything sing—kosher if you have it
- Fennel bulb: adds a hit of sweetness and light licorice flavor—go for small, dense bulbs
- Celery: crunchy and aromatic—use crisp, bright stalks for best crunch
- Carrots: a little sweetness and a pop of color—solid, bright carrots are best
- Onion: gives the soup depth—yellow or sweet onions are our favorites
- Chicken breast: juicy tender protein—use fresh over frozen for better results
- Butter: extra creamy richness—choose unsalted, high quality if possible
- Olive oil: amps up both flavor and helps soften veggies—pick a fruity, extra-virgin sort
- Freshly ground black pepper: brings a little kick and more aroma—go coarse
Simple How-To
- Taste and Serve:
- Give the soup a try. Add more pepper or salt if it needs it. Dish up hot into bowls—top with basil bits and a good shower of Parmesan if you’re into it.
- Finish with Pesto and Cheese:
- Switch off the burner. Stir in both pesto and that grated Parmesan until they’re completely melted. Drop in those torn basil leaves and let them droop a bit in the warm soup.
- Simmer Soup and Cook Tortellini:
- Pour in the chicken stock and bump up the heat until you’ve got a gentle bubble. Pop the chicken back in along with uncooked tortellini. Lower things so it hums softly. As soon as the tortellini float and feel squishy (usually 2 to 3 minutes), you’re set.
- Bloom the Aromatics:
- Mix in your chopped garlic, rosemary, and thyme. Let them sizzle for just about a minute until the garlicky smell jumps out, giving a super-rich backbone to the soup.
- Sauté the Veggies:
- Back in the same pot, toss in the onion, celery, carrots, and fennel. Salt them a little. Cook for about 8 to 10 minutes with a stir now and then so they go soft—no browning—the sweetness will build up.
- Brown the Chicken:
- Add the chicken breast pieces. Sprinkle with pepper and some salt. Let the pieces cook uncovered, giving them a turn sometimes, for 6 to 8 minutes so they get golden and barely cooked through. Scoop the chicken out and set aside so it stays juicy.
- Heat Your Pot:
- Warm olive oil in a heavy-bottomed soup pot on medium and slide in the butter. Let both melt together, making sure it’s sizzling gently (not smoking or burning), so it smells amazing.

I love the pesto best—I always pick a few basil leaves out of my little backyard pot right before serving. My kid loves ripping up the basil, so now we make it a thing, topping every bowl together before digging in.
Leftover Know-How
Pop cooled soup into a lidded container and chill for up to three days. Tortellini gets softer after a reheat, but it’s still really good. Warm it up with a splash of extra chicken stock to thin out any thickened broth.
Switch-Ups You Can Try
No fennel in the kitchen? Sub more celery for a milder feel. Use any stuffed pasta you can find if tortellini is missing from the store. Want more protein? Stir in white beans from a can. Grabbed store pesto? That’s totally fine, but homemade is the way to an even brighter taste.
Ways To Dish It Up
I like to serve this super cozy soup with some toasty bread, or a fresh green salad if you want something lighter. For the kids, a sprinkle of extra Parm on top is a winner. You can toss in a handful of chopped kale or spinach right before the tortellini go in if you want things even heartier.

A Little Backstory
Pasta-filled soups are homey favorites all through Italy. Blending pesto into chicken and veggie soup feels like a fun twist on a classic—familiar but with its own flair. It’s the kind of dish friends ask for again and again.
Common Recipe Questions
- → Is it fine to grab pesto from the store?
Definitely! Both homemade or the stuff at the store totally work here. Go with a high-quality brand or whip up your own if you want it extra fresh and zippy.
- → Can I swap chicken for something else?
You bet! Shredded turkey or some Italian sausage work nicely. If you're skipping meat, just bump up the veggies or toss in beans for extra protein.
- → What's the best way to keep leftovers?
Let everything cool off first, then stash it in a container with a tight lid. It'll stay good for about 3 days in your fridge. Warm up gently, maybe add a splash of broth if it thickens up.
- → Will the tortellini turn mushy later?
The pasta might get a bit softer as it sits. To keep it firmer, try cooking the tortellini a little less or keep it separate when you store the soup.
- → What goes well with this meal?
This soup's even better with some crunchy bread, a handful of greens, or roasted veggies alongside it.