lemony pesto soup with chicken tortelloni

"A quick and easy soup with the brightness of lemon and the savory flavor of chicken tortelloni"
-- @eatdatedrink
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  • Recipe Card
Prep time 10mins
Cook time 25mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoon olive oil
  • 1/2 diced small yellow onion
  • 1 sliced in rounds large carrot
  • 5 slices lemon
  • 1 sprig fresh oregano
  • 1 clove peeled garlic
  • 1/2 cup dry white wine
  • 3 cups chicken stock
  • 1 cup water
  • 3 tablespoons homemade or store bought pesto
  • 1/2 cup chiffonade baby spinach
  • 1 rind Parmesan
  • 1 package storebought Chicken tortelloni (or your favorite filling)
  • kosher salt
  • black pepper


  • Step 1

    Heat 1-2 tablespoons of olive oil in a dutch oven on medium heat.

  • Step 2

    When the oil is hot, add: diced onion, sliced carrot rounds, lemon slices, garlic clove, and oregano sprig to the dutch oven. Season with salt and pepper.

  • Step 3

    Stirring frequently, sauteé for 5-7 minutes or until the onion is translucent.

  • Step 4

    Add the dry white wine to the dutch oven. Cook for 3-4 minutes on medium-high heat until the wine cooks down, stirring frequently.

  • Step 5

    Remove the oregano sprig and garlic clove from the dutch oven after the wine cooks down.

  • Step 6

    Lower the heat and stir in chicken stock, water, pesto, spinach, and parmesan rind to the vegetable mixture. Let simmer for 10 minutes, stirring occasionally.

  • Step 7

    Taste the broth and determine if you need to adjust the flavors by adding additional pesto, salt, or pepper. Remove the Parmesan rind.

  • Step 8

    Add the tortelloni to the soup and let simmer for the cook time designated on it’s package.

  • Step 9

    Serve with topped with grated parmesan cheese and fresh oregano and enjoy!

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