Tuscan Chicken Pesto Ravioli Soup

Prep Time: 30 mins | Cook Time: 35 mins | Course: Dinner | Serves: 6 

Tuscan-style chicken skillet soup with ravioli, spinach, and pesto sauce. A hearty meal in one pot with a rich bone broth base.

Inspired by https://www.halfbakedharvest.com/pesto-tortellini-zuppa-toscana/

1 Tbsp olive oil 

4 chicken thighs, bone-in & skin on

Salt and pepper, to taste

1 onion, diced 

1 tsp oregano 

7 cloves garlic, minced 

1 15-oz crushed tomatoes

1 qt chicken broth 

1 Tbsp red wine vinegar 

Red pepper flakes or Aleppo peppers

1 Tbsp truffle powder, optional 

¼ cup sun-dried tomatoes, chopped 

½ cup pesto 

1 lb ravioli or tortellini pasta

1 cup heavy cream 

2 cups baby spinach 

½ cup Parmesan or Asiago cheese

Dry chicken between paper towels. Preheat olive oil in a large skillet over medium-high heat and add salt and peppered chicken thighs and the onion. Cook for 5 minutes per side. Spoon off all but 1 tablespoon of fat. Add in the oregano, tomatoes, chicken broth, red wine vinegar, pepper flakes, and truffle powder, if using. Simmer for 15-20 minutes. Remove the chicken to a plate and allow to cool. Shred with 2 forks to remove the bones. Add shredded chicken back into the pot. Stir in sun-dried tomatoes, pesto, ravioli, cream, and baby spinach. Cook for 5 minutes, then ladle into bowls and serve with grated cheese.