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Chicken tortellini soup with kale and pesto, toped with cheese.
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4.84 from 6 votes

Chicken Tortellini Soup with Kale and Pesto

Chicken tortellini soup is easy to make, delicious to eat, and perfect for busy weeknights. Baby kale and pesto guarantee plenty of nutrition and flavor!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soups and Stews
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 16 oz. boneless skinless chicken breasts (about 2), cubed into bite-sized pieces
  • ¼ teaspoon kosher salt (omit if you use salted broth)
  • ½ teaspoon coarse ground black pepper
  • 1 small yellow onion, diced (½ to ¾ cup)
  • 1 clove garlic, minced
  • 4 cups tightly packed baby kale, roughly chopped (about 5 oz.)
  • 4 cups chicken broth or stock (low sodium if possible)
  • 3 cups water
  • 8 oz. dried cheese tortellini (2 ½ cups)
  • 3 tablespoons pesto

Instructions

  • In a large pan over medium-high heat, add oil. Add chicken, season with salt and pepper and cook until browned on all sides.
    1 tablespoon extra virgin olive oil, 16 oz. boneless skinless chicken breasts (about 2), cubed into bite-sized pieces, ¼ teaspoon kosher salt , ½ teaspoon coarse ground black pepper
  • Reduce heat to medium and add onions; and sauté until translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute or until fragrant. Add kale and cook until wilted, 2 to 3 minutes.
    1 small yellow onion, diced, 1 clove garlic, minced, 4 cups tightly packed baby kale, roughly chopped
  • Add broth and water. Increase heat to high and bring soup to a boil. Add tortellini and cook at a medium boil for as long as directed on package, usually about 10 minutes.
    4 cups chicken broth or stock, 3 cups water, 8 oz. dried cheese tortellini
  • Remove from heat, stir in pesto, and serve immediately.
    3 tablespoons pesto

Video

Notes

  • Make it vegetarian: Omit the chicken and substitute vegetable broth for the chicken broth. Add a can of cannelini beans, rinsed and drained.
  • Storage: Leftover soup will keep for 3 to 4 days in the refrigerator. Add broth or water when reheating if soup seems too thick. 
  • Using spinach instead of kale: Baby spinach can be substituted for the kale. Add spinach right before the pesto as it cooks more quickly than kale.

Nutrition

Serving: 1.75cups | Calories: 507kcal | Carbohydrates: 41g | Protein: 40g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 1005mg | Potassium: 888mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7057IU | Vitamin C: 65mg | Calcium: 296mg | Iron: 3mg

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