This chicken tortellini soup is the perfect transition into cooler weather. It’s easy to make and perfect for busy weeknights. The kale and pesto ensure loads of flavor and nutrition!
Have you all been busy harvesting your basil and making lots of pesto? If you don’t like the strong taste of garlic in pesto, try out my mild pesto recipe. I also add spinach to the basil leaves to stretch the pesto a little further. I think a little spinach is always a good thing!
And remember that pesto freezes really well, so don’t let that basil go to waste! Make your pesto and get it in the freezer. I measure out a couple of tablespoons of pesto (approximately) and put it in snack size zip top bags. Then I put all the little bags into a freezer container or bag.
My frozen pesto will taste so wonderful come February when we’re all desperately craving summer. Those frozen pesto gems can be dropped into soups and sauces, still frozen, or they thaw really quickly when you want to use them for spreads and so on.
I love fall. LOVE love it. It’s my favorite season. I just hate what comes after it in Michigan. Approximately 390 months of winter.
The first snow comes. It’s magical, it’s beautiful. I want to cozy up with coffee and watch the snow fall. And then I shovel. It’s great exercise. Invigorating! I love to see what progress I’m making as I stack up the snow.
And then second snow comes. And then the 23902350925309th snow comes and there I am shoveling again. Grey, wet, icky snow. I can’t wait.
You’ll love this chicken tortellini soup with kale and pesto because the pesto will remind you of summer, even in the grey, icky, wet parts of winter.
This chicken tortellini soup with kale and pesto is quick and easy to make. If you have precooked chicken breasts, or rotisserie chicken, it will be even easier. If you don’t care for kale, spinach is a good substitute.
These soup recipes warm the soul and will help you get ready for that wintry blast.
- 1 tablespoon extra virgin olive oil
- 2 boneless skinless chicken breasts, cubed into bite-sized pieces
- 1/2 teaspoon salt (less if you use salted broth)
- 1/2 teaspoon black pepper
- 1 small yellow onion, diced (about 1/2 – 3/4 cup)
- 1 garlic clove, minced
- 4 cups tightly packed baby kale
- 4 cups chicken broth or stock (I use unsalted)
- 3 cups water
- 2 cups dried cheese tortellini
- 3 tablespoons pesto
- In a very large pan over medium-high heat, add oil. Add chicken, season with salt and pepper and cook until browned on all sides.
- Reduce heat to medium and add onion and saute until translucent, about 3-4 minutes. Add garlic and cook for 1 minute or until fragrant. Add kale and cook until wilted, 2-3 minutes.
- Add broth and water and increase heat to high – bring to a boil. Add tortellini and cook at a medium boil for as long as directed on package.
- Remove from heat, stir in pesto, and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.