Chicken Pesto Tortellini Soup for a Soup Off

I love soup. L-O-V-E it. It's so comforting to have a big old pot of soup simmering away on the stove. It warms the home and smells so good, too. My mom made soup a lot. Not only because it's a good way to stretch your food budget, but it's a great way to get a healthy hot meal to your family with little effort. Pair it with a sandwich, crusty bread, or even a nice salad--and you've got a delicious lunch or dinner. And leftovers the next day? YUM.


When I heard the Danny at Gourmet Gastronomer was having a Soup-Off to follow up his Mac and Cheese-Off, I knew I'd enter that one, too.


This soup is a favorite. I've made it twice already and we love it! The second time, I added a splash of red wine and a little pesto to the simmering soup--my husband liked it better the first time, and preferred adding a dollop of pesto to his own bowl. Picky, picky...so--you can choose to add those or not, it's up to you.


For the tortellini, I used dry ones filled with pesto from Trader Joe's. I know Barilla has some, too. If you can't find dried ones, go ahead and use the fresh ones like Buitoni. Just add them close to the end of cooking, and remember they only need a few minutes to cook.

Chicken Pesto Tortellini Soup

1-2 TBSP olive oil
2 cups chopped onion
2 small-ish leeks, rinsed and sliced across, not into long strips
1-1/2 tsp Italian seasoning
4 cloves garlic, minced
28 oz can diced tomatoes, undrained
6 cups chicken broth
14 oz can chickpeas, undrained
2 boneless chicken breasts, sliced thinly
2 small zucchini, diced
1 1/2 cups frozen peas
3 cups dried tortellini (fresh is fine, but keep in mind those take less time to cook)
fresh cracked black pepper
pesto for dolloping individual servings
fresh shaved Parmesan




Heat the oil in a large soup pot over medium high heat. Add the onion, leek, garlic and Italian seasoning, and saute for about 10 minutes, stirring occasionally.
Add the tomatoes, broth, and chickpeas.
Bring to a boil and cover, then reduce heat and simmer for about 30 minutes.
Add the chicken, zucchini, and peas, bring to a boil, then reduce heat and simmer for 10 more minutes.
Stir in the tortellini and keep the soup at a low to medium boil for the required pasta cooking time, or until al dente.
Taste first, then season with pepper--I don't think you'll need salt, but add it if you need to. (Keep in mind--you'll be adding pesto and Parmesan to each serving.)
Top each serving with a dollop of pesto and some fresh shaved Parmesan.

To print this recipe, click here!