Why I Love This Soup, And Hope You Will, Too

Sometimes, you just need a good chicken soup. As a soup fanatic, I have a lot of chicken soup recipes on this site. Did I really need one more? Of course I did. You know who you’re talking to, right? Lol.

This soup came about when I realized I had made a little too much pesto from the basil in my garden and was also craving chicken soup in the worst way. Keeping the pesto in mind, I wanted something light and herby — very, very herby. So many herbs that the broth turns green! (No worries: you don’t have to make the pesto from scratch. Prepared pesto is perfect.)

But I also wanted to create a recipe that I could turn to any day of the week, without facing fussy preparation. Hello, rotisserie chicken! If you have reliable access to rotisserie chicken, it really is a cook’s best friend for weeknight meals.

There’s a lot to be said for cooking chicken soup from scratch, but I’m no soup snob. I’m perfectly happy to take shortcuts on days when shortcuts mean the difference between soup and no soup.

I love how fast everything comes together. Thirty minutes and done (depending on how fast you are with vegetable prep). This one will be on repeat all winter long.

Reasons This Soup Is a Hit at Casa SoupAddict:

• Quick and easy: Rotisserie chicken, quick-cooking refrigerated tortellini, and prepared pesto make this a weeknight winner.
• Full of herby goodness: Lots of fragrant herbs and a big swirl of pesto create an irresistible broth.
• Comforting and satisfying: Hearty chicken and cheesy tortellini make it a filling main dish.
• Great for using leftovers: A delicious way to use leftover chicken or pesto.

Main Ingredients, Notes, and Substitutions

Chicken — I use rotisserie chicken for this recipe because it’s convenient and flavor-packed. You can substitute raw chicken if you prefer. Use about a pound, browning it in the pan first until cooked through, then shred it. This will add about 15 minutes to the cooking time.

Tortellini — Using refrigerated tortellini instead of dried saves almost 10 minutes. There are often more choices available at stores, such as spinach and cheese or three cheese varieties. If using dried, cook according to package instructions.

Aromatics — A mix of aromatic veggies like onion, celery, carrots, and leeks form the flavor base. Don’t forget the garlic!

Herbs — A bright blend of dried herbs, such as basil, tarragon, and parsley, along with pesto, enhances this dish.

Acids — Brightening up the soup with acid like lemon juice and balsamic vinegar adds a punch of flavor.

How to Make Rotisserie Chicken Soup

Ready to make the recipe? Skip to the recipe card for the full ingredient list, quantities, and detailed instructions.

Prep Notes

• Chop onions, celery, and carrots into equal, small pieces.
• Remove dark green leaves from leeks and rinse thoroughly before chopping.
• Break down a rotisserie chicken, discarding skin, and shred the meat.
• Julienne fresh spinach leaves into thin strips.
• Squeeze juice from half a lemon and reserve wedges for serving.

Step 1: Sauté the Aromatics

Sauté the aromatics in oil until soft. Mix in dried herbs and garlic for a fragrant base.

Step 2: Add the Broth and Cook the Tortellini

Pour in chicken broth, bring to a light boil, and then add tortellini. Cook until they float.

Step 3: Finish the Soup

Add shredded chicken, spinach, lemon juice, balsamic vinegar, and pesto. Taste and adjust seasoning.

Storing

This soup lasts in the fridge for up to 5 days but may become more delicate. Freezing is not recommended due to texture changes in the tortellini.