Description
This comforting Chicken Pesto Tortellini Soup combines tender rotisserie chicken, cheesy tortellini, and flavorful pesto in a creamy Alfredo and chicken broth base. Ready in just 25 minutes, it’s a hearty and satisfying soup perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup Base
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 (32-oz) container chicken broth
- 1 (15-oz) jar Alfredo sauce
- 1 (15-oz) can diced tomatoes with basil, undrained
- 1 Tbsp dried minced onion flakes
- Salt and pepper, to taste
Main Ingredients
- 3 cups rotisserie chicken, shredded
- 1 (20-oz) package refrigerated cheese tortellini, uncooked
- ¼ cup jarred pesto sauce
Instructions
- Prepare the base: Melt 1 tablespoon of butter in a large Dutch oven over medium heat. Add the minced garlic and cook, stirring continuously, for about one minute until the garlic is fragrant but not browned.
- Add liquids and chicken: Stir in the chicken broth and Alfredo sauce. Add the shredded rotisserie chicken, dried minced onion flakes, and the canned diced tomatoes with basil (including the juice). Bring the mixture to a boil to combine all flavors.
- Cook tortellini: Once boiling, add the refrigerated cheese tortellini to the soup. Cook according to the package instructions, usually about 3-5 minutes, until the tortellini are tender and cooked through.
- Finish the soup: Stir in the jarred pesto sauce to infuse the soup with fresh basil and herb flavors. Season with salt and pepper to taste and remove from heat. Serve hot.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Opt for refrigerated tortellini for quicker cooking compared to dried.
- You can adjust the amount of pesto to taste for a stronger or milder basil flavor.
- Be careful not to overcook the tortellini to maintain its delicate texture.
- This soup pairs well with crusty bread or a light salad.
