Description
A delicious and easy-to-make chicken pesto tortellini soup that’s perfect for meal prep and can be adapted for vegetarian and gluten-free diets.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 9 oz package cheese tortellini
- 1/4 cup pesto sauce
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes.
- Add onion, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a boil.
- Add tortellini and cook according to package directions, usually 7-9 minutes.
- Stir in pesto sauce and spinach. Cook until spinach is wilted, about 1 minute.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- For a gluten-free option, use gluten-free tortellini or substitute with gluten-free pasta.
- This soup can be stored in the refrigerator for up to 3 days or frozen for meal prep.
- If freezing, consider cooking the tortellini separately and adding it when reheating to prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
Keywords: tortellini, pesto, chicken soup, meal prep, easy dinner, Italian soup
