Go Back
pesto chicken vegetable soup the relatable chef

Pesto Chicken Vegetable Soup

This is the ultimate bowl of comfort! I actually made this for myself to recover from surgery and my parents came into town to take care of me and ended up stealing it for themselves because it was too good. A small touch of pesto goes a long way so I don't want you to think this just tastes like pesto and broth. There's other flavors in there and the pesto adds to the richness. It's important to not overdo the pesto!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Course Soup
Servings 8 cups

Ingredients
  

  • 1 Onion, diced
  • 2 Celery stalks, thinly sliced
  • 2 Carrots, peeled and thinly sliced
  • 1 tsp Salt
  • 3 Garlic cloves, chopped
  • 2 Chicken Breasts-or- 2 cups shredded chicken optional
  • 6-8 cups Chicken Broth
  • 2 tbsp Tomato Sauce
  • 2 tbsp Pesto
  • 1 cup Pasta, I like elbow for this
  • 1-2 cup Chopped Kale
  • 14 oz Cannellini beans, washed and drained
  • Shaved Parmesan for garnish

Instructions
 

  • Heat a tbsp of oil in large pot. Add onion, celery, carrots and salt cook for 10 minutes on low-medium heat.
  • Add garlic and cook another 2 minutes
  • Add in chicken broth, pesto, tomato sauce and stir well. Add two chicken breast. Bring to a boil and simmer for 20 minutes.
    (If using already cooked and shredded chicken, let the soup come to a boil and then reduce the temperature to a simmer and add in the chicken.)
  • Remove chicken, shred and add back to the pot.
  • Add pasta and cook according to package.
  • Add beans and kale and cook for 2 minutes. Taste and season with salt according to your style. You can add more pesto if you wish. Serve with shaved parmesan.