Pesto Chicken Minestrone Soup

Pesto Chicken Minestrone Soup

Easy, delicious, nutritious and so comforting on those cold days!

I love how easy this soup is and it is definitely one that the entire family can devour, and trust me, they will!

It’s a different take on the classic chicken noodle soup and it’s definitely worth trying out this week!

Pesto Chicken Minestrone Soup


  • 1 head garlic
  • 3 tbsp. olive oil, divided
  • 1 small onion, chopped
  • 8 c. chicken stock
  • 1 1/4 lb. boneless, ­skinless chicken breast
  • 1 large piece Parmesan cheese rind
  • 1 (15.5-ounce) can dark red kidney beans, rinsed
  • 2 large carrots, sliced
  • 1/4 tsp. crushed red pepper
  • 1 (9-ounce) package fresh four-cheese tortellini
  • 1 bunch curly kale, stems discarded and leaves torn
  • 2 tbsp. prepared pesto, plus more for serving
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 400°F. Cut off pointed end of garlic, exposing cloves. Place on a piece of aluminum foil and drizzle with 1 tablespoon oil; wrap tightly. Bake until soft, 35 to 40 minutes; let cool. Squeeze pulp from garlic and mash into a paste; reserve.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add chicken stock, chicken breast, and Parmesan rind. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Remove chicken and shred with two forks; return to pot.
  3. Stir in beans, carrots, red pepper, and 2 tablespoons reserved mashed garlic. Simmer, covered, 15 minutes. Uncover and stir in tortellini. Cook, uncovered, stirring occasionally, 4 to 6 minutes. Stir in kale and cook until pasta is cooked through and kale is tender, 2 to 4 minutes. Remove from heat and discard Parmesan rind. Stir in 2 tablespoons pesto. Season with salt and pepper. Serve warm with additional pesto.
No Comments

Post A Comment