Chicken, Tortellini, and Spinach Soup with Pesto
Photo: Colin Clark; Styling: Missie Neville Crawford
Diced tomato and a dollop of garlicky pesto add freshness and color to this quick chicken-pasta soup. Searing the chicken thighs first creates browned bits that add savory richness to the broth.
How to Make It
Heat a Dutch oven over high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes, browning on all sides. Add garlic; cook 30 seconds. Add stock; bring to a boil. Add tortellini; reduce heat to medium, and simmer 6 minutes or until tortellini are done. Stir in spinach, salt, and pepper. Divide soup among 6 bowls; top evenly with tomato and pesto.
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Donnak88's Review
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IoneTaylor's Review
This soup is great for weeknights, hearty and good. I used rotisserie chicken instead of browning my own chicken and used regular tortellini instead of whole wheat tortellini, but otherwise I followed the recipe. I served it with garlic sourdough toast. Next time I plan to shop for the whole wheat tortellini.
sukeedog's Review
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Kitziecat's Review
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Lisajane's Review
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DNikolajsen's Review
This dish is a good weeknight dinner. The tomatoes and pesto really add a lot of flavour. I used spinach/ricotta tortellini and probably won't bother adding the chicken next time... it doesn't really need it. I also used homemade pesto, otherwise i followed the recipe. I served it with a crusty multigrain garlic bread.
catscooking's Review
This is a good, easy kid-friendly dinner. It's filling and tasty, and it requires only a small salad or a crusty bread to round out the menu.
redenton's Review
This was an okay recipe. My wife felt the chicken flavor was a bit overpowering. Maybe white meat would be better in this dish.
Quick weeknight meal
I agree; good, quick weeknight meal, but wouldn't serve it to guest. The only thing that I'd do different next time is season the meat before browning.
Quick and delicious