15+ Delicious Olive Garden Soup Recipes For This Season

There’s something about a warm, hearty bowl of soup that brings comfort and joy, especially when it’s inspired by classic restaurant dishes.

Olive Garden, known for its signature soups like the iconic Zuppa Toscana, has become a beloved spot for soup lovers everywhere.

From creamy and indulgent to light and healthy, the variety of soups on their menu is sure to please every palate.

But why wait for your next visit to enjoy these delicious bowls of goodness? With these 15+ Olive Garden soup recipes, you can recreate the flavors of your favorite restaurant right at home.

Whether you’re in the mood for something creamy, loaded with veggies, or packed with savory meats, there’s a soup recipe here that will transport your taste buds to Italy.

In this blog, we’ll not only share a diverse collection of Olive Garden-inspired soups but also offer tips and variations to make each recipe your own.

These recipes are perfect for busy weeknights, family dinners, or cozy weekend meals.

So grab your ladle, your ingredients, and let’s dive into the world of comforting, soul-warming Olive Garden-style soups.

15+ Delicious Olive Garden Soup Recipes For This Season

Olive Garden’s soups are the epitome of comfort food, offering a perfect blend of fresh ingredients, bold flavors, and satisfying textures.

With over 25 different recipes, you can bring the taste of Italy to your kitchen and enjoy your favorite Olive Garden soups whenever the craving strikes.

From creamy potato-based soups to vegetable-packed broths, there’s a recipe to suit every taste and dietary preference.

Whether you’re a fan of the hearty Zuppa Toscana, the rich and velvety Chicken Gnocchi Soup, or a simple but satisfying minestrone, each recipe is sure to make your meal special.

With a little bit of effort and a lot of love, you’ll be able to recreate these restaurant-quality dishes in the comfort of your own home.

So, next time you’re craving a bowl of something delicious, try one of these 15+ Olive Garden soup recipes and indulge in the warmth and flavors of Italy, no matter where you are!

Tuscan Chicken and Sausage Potato Soup

This Tuscan-inspired soup combines creamy potatoes, seasoned chicken, and Italian sausage with kale and aromatic herbs for a comforting and rich meal in a bowl. The savory, slightly spicy flavors balance perfectly with the creaminess of the broth, making it a wonderful choice for cold evenings or a satisfying lunch.

Ingredients:

• 1 lb Italian sausage (mild or spicy), crumbled
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 5-6 medium Yukon gold potatoes, sliced thinly
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 4 cups chicken broth
• 2 cups water
• 2 cups chopped kale (stems removed)
• 1 cup heavy cream
• Salt and pepper, to taste
• Red pepper flakes (optional, for spice)

Instructions:

1. In a large pot, cook the Italian sausage over medium heat until browned. Remove sausage and set aside, leaving a bit of grease in the pot.
2. Add the diced onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the chicken pieces, thyme, and basil to the pot and cook until chicken is no longer pink.
4. Pour in the chicken broth and water, then add the sliced potatoes. Simmer until the potatoes are tender, about 15-20 minutes.
5. Return the cooked sausage to the pot, then stir in the kale and cook for another 5 minutes.
6. Add the heavy cream and simmer until the soup thickens slightly, about 5-10 minutes.
7. Season with salt, pepper, and red pepper flakes if desired.

This Tuscan Chicken and Sausage Potato Soup brings warmth and rustic flavors to the table. The creamy texture and rich flavors will make you feel as though you’re dining in the Italian countryside. Serve with a slice of crusty bread to soak up every delicious drop!

Creamy Zuppa Toscana with Cannellini Beans

A twist on the classic Zuppa Toscana, this recipe incorporates creamy cannellini beans for added heartiness and fiber. The beans blend seamlessly with spicy sausage, tender kale, and rich potatoes, creating a soul-satisfying dish that’s both nourishing and indulgent.

Ingredients:

• 1 lb spicy Italian sausage, crumbled
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 4-5 medium Russet potatoes, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups chopped kale
• 1 cup heavy cream
• Salt and pepper, to taste
• Parmesan cheese, for garnish (optional)

Instructions:

1. In a large pot, brown the sausage over medium heat, then remove and set aside.
2. Add the onion and garlic to the pot, sautéing until softened and fragrant.
3. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
4. Stir in the cannellini beans, cooked sausage, and kale. Simmer for an additional 5 minutes.
5. Add the heavy cream and heat through until the soup is slightly thickened.
6. Season with salt and pepper to taste, and garnish with Parmesan cheese if desired.

This Creamy Zuppa Toscana with Cannellini Beans combines Italian comfort with hearty, wholesome ingredients. It’s a perfect option for those who love the classic Zuppa Toscana but want an extra touch of flavor and protein. Ideal for weeknight dinners, this creamy soup is as comforting as it is filling.

Pasta e Fagioli with Ground Turkey and Vegetables

Inspired by the classic Pasta e Fagioli, this recipe swaps ground beef for ground turkey and adds a blend of Italian vegetables to make it a bit lighter yet still full of flavor. With pasta, beans, and a medley of veggies, this soup is perfect for a well-rounded, hearty meal.

Ingredients:

• 1 lb ground turkey
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 zucchini, diced
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 cup ditalini pasta
• Fresh parsley, for garnish

Instructions:

1. In a large pot, cook the ground turkey over medium heat until no longer pink. Drain excess fat, then add the diced onion and garlic, sautéing until softened.
2. Add the carrots, celery, and zucchini to the pot and cook for about 5 minutes until slightly tender.
3. Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to a simmer.
4. Stir in the kidney beans, cannellini beans, Italian seasoning, salt, and pepper.
5. Add the ditalini pasta and cook until al dente, about 10 minutes.
6. Garnish with fresh parsley and serve warm.

Pasta e Fagioli with Ground Turkey and Vegetables is a lighter take on the traditional dish, loaded with veggies and flavorful ground turkey. This version delivers all the rich, Italian-inspired flavors without feeling too heavy, making it a versatile option for lunch or dinner. Pair it with a crisp salad or garlic bread for a complete Italian-inspired meal!

Italian Meatball and Spinach Orzo Soup

This Italian Meatball and Spinach Orzo Soup brings together tender meatballs, fresh spinach, and delicate orzo pasta in a savory broth. With flavors of garlic, Italian herbs, and Parmesan, it’s a complete and comforting meal in every spoonful. This soup is perfect when you crave something hearty yet light.

Ingredients:

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups fresh spinach, chopped
• Fresh basil and extra Parmesan, for garnish

Instructions:

1. In a bowl, mix the ground beef, breadcrumbs, Parmesan, egg, Italian seasoning, salt, and pepper. Form small meatballs, about 1 inch in diameter.
2. In a large pot, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
3. In the same pot, add the onion and garlic, sautéing until softened.
4. Pour in the chicken broth, bring to a simmer, and add the orzo pasta. Cook until the orzo is tender, about 8-10 minutes.
5. Return the meatballs to the pot and stir in the chopped spinach until wilted.
6. Garnish with fresh basil and extra Parmesan before serving.

This Italian Meatball and Spinach Orzo Soup is an ideal choice for a comforting dinner. The mini meatballs, tender spinach, and orzo pasta create a delicious blend of textures and flavors. Serve it with a slice of Italian bread for a complete Italian-inspired experience.

Roasted Red Pepper and Tomato Tortellini Soup

Packed with flavor, this Roasted Red Pepper and Tomato Tortellini Soup is a creamy, vibrant option that’s rich in Italian flavors. With cheese tortellini, fire-roasted tomatoes, and roasted red peppers, this soup is both filling and full of a comforting depth that’s hard to resist.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 4 cups vegetable or chicken broth
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 2 cups cheese tortellini (fresh or frozen)
• Fresh basil, for garnish
• Grated Parmesan cheese, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft.
2. Add the fire-roasted tomatoes, roasted red peppers, broth, and Italian seasoning. Bring to a simmer, cooking for about 10 minutes.
3. Use an immersion blender to blend the soup until smooth, or carefully blend in batches using a regular blender.
4. Return the soup to the pot, add the heavy cream, and season with salt and pepper.
5. Add the tortellini and cook according to package instructions until tender, about 5-7 minutes.
6. Garnish with fresh basil and Parmesan cheese before serving.

This Roasted Red Pepper and Tomato Tortellini Soup offers a creamy, tangy, and richly flavorful experience. The cheesy tortellini paired with the roasted red pepper and tomato base creates an irresistible combination. It’s a great way to elevate your weeknight meals with a taste of Italy.

Chicken Gnocchi Soup with Mushrooms and Spinach

This Chicken Gnocchi Soup with Mushrooms and Spinach is a cozy blend of pillowy gnocchi, tender chicken, and earthy mushrooms in a creamy broth. The added spinach and subtle herbs make this dish wholesome, hearty, and utterly comforting. It’s perfect for when you’re craving something substantial yet light.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, diced
• Salt and pepper, to taste
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp thyme
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) potato gnocchi
• 2 cups fresh spinach, chopped
• Fresh parsley, for garnish
• Grated Parmesan, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Season the chicken with salt and pepper, then add to the pot and cook until browned. Remove and set aside.
2. In the same pot, add mushrooms, onion, and garlic. Sauté until softened, about 5 minutes.
3. Add thyme, then pour in chicken broth and bring to a simmer.
4. Stir in the heavy cream, gnocchi, and cooked chicken. Simmer until the gnocchi is tender, about 5 minutes.
5. Add the spinach and cook until wilted.
6. Garnish with fresh parsley and Parmesan cheese before serving.

This Chicken Gnocchi Soup with Mushrooms and Spinach brings all the richness and flavors of a classic Italian soup. The soft gnocchi, earthy mushrooms, and creamy broth make it an irresistible, restaurant-quality meal at home. Pair it with garlic bread or a side salad for a delightful Italian-inspired dinner.

Italian Sausage and White Bean Soup with Rosemary

This Italian Sausage and White Bean Soup is full of rich, savory flavors thanks to the Italian sausage, creamy white beans, and fresh rosemary. It’s a comforting bowl that’s as easy to make as it is delicious. The rosemary adds a distinct and fragrant flavor, making this soup a unique and unforgettable dish.

Ingredients:

• 1 lb Italian sausage (mild or hot), crumbled
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups chicken broth
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
• 1 cup diced carrots
• 2 cups chopped kale (stems removed)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, cook the Italian sausage over medium heat until browned. Remove and set aside, leaving a bit of grease in the pot.
2. Add olive oil to the pot, then sauté the onion and garlic until softened, about 5 minutes.
3. Add the carrots and rosemary, and cook for another 2 minutes.
4. Pour in the chicken broth and add the cannellini beans. Simmer for about 15 minutes.
5. Return the sausage to the pot and add the kale, cooking until the kale is wilted, about 5 minutes.
6. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Italian Sausage and White Bean Soup with Rosemary is a comforting and hearty meal perfect for any night of the week. The creamy beans and aromatic rosemary create a balanced and flavorful soup that’s deeply satisfying. Serve with a slice of crusty bread to soak up every last drop!

Creamy Parmesan and Mushroom Soup with Spinach

This Creamy Parmesan and Mushroom Soup is a luxurious and rich option for mushroom lovers. With layers of earthy mushrooms, fresh spinach, and a touch of Parmesan, this soup is perfect when you want something indulgent yet wholesome. The creamy base gives it a satisfying, velvety texture that’s hard to resist.

Ingredients:

• 2 tbsp olive oil
• 1 lb mixed mushrooms (like cremini and shiitake), sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the mushrooms and cook until browned, about 8-10 minutes.
2. Add the onion and garlic to the pot and sauté until softened.
3. If using, pour in the white wine and simmer until reduced by half.
4. Add the broth and bring to a simmer. Cook for about 10 minutes.
5. Stir in the heavy cream and Parmesan, then add the spinach and cook until wilted.
6. Season with salt and pepper to taste, and garnish with fresh thyme leaves.

This Creamy Parmesan and Mushroom Soup with Spinach is a perfect choice for a cozy evening at home. The earthy mushrooms paired with the creamy broth and fresh spinach make this soup both hearty and elegant. Pair it with garlic bread for an indulgent, Italian-inspired treat.

Italian Lentil and Vegetable Minestrone

Inspired by the classic minestrone, this Italian Lentil and Vegetable Minestrone brings together healthy lentils, fresh vegetables, and Italian herbs for a warming and nutritious soup. It’s hearty, packed with flavor, and a great way to enjoy a plant-based meal that feels complete and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup dried green or brown lentils
• 1 can (15 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 cup fresh spinach or kale, chopped
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
2. Add the zucchini, dried lentils, and diced tomatoes, then stir in the oregano and basil.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 30-35 minutes.
4. Add the spinach or kale and cook until wilted, about 5 minutes.
5. Season with salt and pepper to taste, and garnish with fresh basil and Parmesan cheese if desired.

This Italian Lentil and Vegetable Minestrone is a wholesome and nourishing soup packed with Italian flavors. With tender lentils, fresh vegetables, and Italian herbs, it’s a filling yet healthy choice for lunch or dinner. Serve it with a side of whole-grain bread for a well-rounded, satisfying meal.

Spinach and Ricotta Stuffed Shells Soup

This Spinach and Ricotta Stuffed Shells Soup takes the beloved baked pasta dish and transforms it into a warming, hearty soup. The combination of ricotta and spinach-filled pasta shells, creamy broth, and Italian seasonings makes this dish comforting and filling—perfect for a family dinner.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can (15 oz) crushed tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 12 large pasta shells
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Grated Parmesan, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chicken broth, crushed tomatoes, basil, and oregano, and bring to a simmer.
3. In a separate bowl, mix the ricotta cheese and chopped spinach together. Season with salt and pepper.
4. Carefully stuff each cooked pasta shell with the ricotta mixture.
5. Once the broth is simmering, gently add the stuffed shells to the pot and simmer for about 10 minutes until the shells are heated through.
6. Garnish with Parmesan cheese before serving.

This Spinach and Ricotta Stuffed Shells Soup is an incredibly comforting and delicious soup that captures the essence of the classic stuffed shells dish. With creamy ricotta, fresh spinach, and hearty pasta, it’s a rich and satisfying meal in a bowl. Serve with garlic bread for a perfect Italian-inspired meal.

Beef and Barley Italian Soup

This Beef and Barley Italian Soup is a perfect balance of lean beef, hearty barley, and a medley of vegetables in a savory broth. It’s not only filling but also provides plenty of nutritional benefits. With Italian seasoning, this soup brings warmth and flavor with every spoonful.

Ingredients:

• 1 lb lean ground beef
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup barley
• 4 cups beef broth
• 1 can (15 oz) diced tomatoes
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 tsp dried Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
2. Add the onion and garlic to the pot, sautéing until softened, about 5 minutes.
3. Stir in the barley, beef broth, diced tomatoes, carrots, celery, and Italian seasoning.
4. Bring the soup to a boil, then reduce heat and simmer for 30-40 minutes, or until the barley is tender.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Beef and Barley Italian Soup is a rich and satisfying option, combining tender beef, nutritious barley, and fresh vegetables for a wholesome meal. The Italian seasoning ties everything together beautifully, making it a comforting bowl that is perfect for lunch or dinner. Serve with a fresh salad or a piece of crusty bread for a complete Italian meal.

Tomato Basil Parmesan Soup

A creamy and tangy tomato soup made with fresh tomatoes, rich cream, and a generous amount of Parmesan cheese, this Tomato Basil Parmesan Soup is a comforting and flavorful option that’s perfect for any time of year. It’s a great choice for those who love the simplicity of tomato soup but crave something a bit more indulgent.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 4 cups vegetable or chicken broth
• 1 tsp dried basil
• 1/2 tsp sugar (optional, to balance acidity)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped fresh tomatoes (or canned tomatoes) and vegetable broth to the pot. Stir in the dried basil and sugar, if using, and bring to a simmer.
3. Simmer the soup for about 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a regular blender.
5. Stir in the heavy cream and grated Parmesan cheese, and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

This Tomato Basil Parmesan Soup is a rich and creamy take on a classic favorite. The addition of Parmesan adds depth and richness, while the fresh basil brings a burst of flavor that brightens the entire dish. Whether paired with a grilled cheese sandwich or enjoyed on its own, this soup is the ultimate comfort food.

Zuppa Toscana (Italian Sausage and Potato Soup)

This Zuppa Toscana is a beloved Italian classic, featuring hearty sausage, tender potatoes, and fresh kale in a creamy broth. The balance of flavors from the spicy sausage, creamy potatoes, and crisp kale makes this soup a perfect meal for chilly nights.

Ingredients:

• 1 lb Italian sausage (mild or spicy), crumbled
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 6 medium potatoes, thinly sliced
• 6 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh kale, chopped
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Grated Parmesan, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the sliced potatoes and chicken broth, and bring to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
4. Stir in the cooked sausage, heavy cream, and kale. Cook until the kale is wilted and the soup is heated through.
5. Season with red pepper flakes, salt, and pepper to taste. Garnish with grated Parmesan before serving.

Zuppa Toscana is a comforting, soul-warming soup that’s a favorite for good reason. The savory Italian sausage, creamy potatoes, and fresh kale create the perfect balance of flavors and textures. This soup is filling enough to be a meal on its own or can be paired with a slice of crusty bread for an even more satisfying experience.

Tuscan White Bean and Kale Soup

This Tuscan White Bean and Kale Soup is a rustic and hearty dish that highlights the simplicity and wholesomeness of Italian ingredients. With creamy white beans, nutrient-rich kale, and savory seasonings, this soup is as nourishing as it is delicious.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 2 cups fresh kale, chopped
• Salt and pepper, to taste
• Grated Parmesan, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Stir in the cannellini beans, vegetable broth, thyme, rosemary, and sage. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to develop.
3. Add the chopped kale and cook for another 5-10 minutes, until the kale is tender.
4. Season with salt and pepper to taste, and garnish with Parmesan cheese if desired.

This Tuscan White Bean and Kale Soup is a healthy, vegetarian option packed with protein and vitamins. The creamy beans and tender kale are perfectly complemented by the savory herbs, making this soup a comforting and filling dish. It’s great for a light dinner or paired with a side salad for a complete meal.

Chicken and Pesto Tortellini Soup

This Chicken and Pesto Tortellini Soup combines tender chicken, cheesy tortellini, and a vibrant pesto-infused broth for a deliciously unique twist on classic Italian soup. The pesto adds a burst of flavor, making this soup an exciting and comforting meal.

Ingredients:

• 1 tbsp olive oil
• 2 chicken breasts, cooked and shredded
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 2 cups cheese tortellini (fresh or frozen)
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, heavy cream, and pesto. Stir well to combine.
3. Add the tortellini and cook according to package instructions, about 5-7 minutes, until the tortellini is tender.
4. Season with salt and pepper to taste, and garnish with fresh basil and Parmesan before serving.

The Chicken and Pesto Tortellini Soup is bursting with flavors, thanks to the fresh pesto and cheesy tortellini. It’s a perfect blend of creamy broth, tender chicken, and vibrant basil that creates a wonderfully rich and filling soup. Serve it with garlic bread or a fresh side salad for a complete Italian-inspired meal.

Note: More recipes are coming soon!