CHICKEN & TORTELLINI SOUP WITH SAGE PESTO

By emailinaz

450 calories per serving

Ingredients

• sage pesto:
• 1 c walnuts
• 1 c tightly packed flat leaf parsley leaves
• 1/4 c fresh sage leaves
• 1 clove garlic,smashed
• 1/3 - 1/2 c extra virgin olive oil
• 1/3 c grated pecorino romano (or parmesan cheese)
• salt and fresh black pepper
• chicken & tortellini soup:
• 1 tbs canola oil
• kosher salt and freshly ground black pepper
• 1 (6oz) boneless, skinless chicken breast
• 8 c homemade chicken stock
• 1 (9oz) package fresh cheese tortellini
• sage pesto
• grated pecorino romano(or parmesan) cheese
• parsley

Details

Servings 6

Preparation

Step 1

1) for pesto: combine the nuts, parsley, sage and garlic in a food processor until coarsely ground. with the motor running, slowly add 1/3 c of oil down the feed tube until the mixture is emulsified. add the cheese, salt and pepper and pulse a few times unit it reaches a loose pate consistency. scrape into a bowl.

2) for soup: heat the canola oil in a medium saucepan over high heat. season chicken breast with salt and pepper on both sides and cook until golden brown, about 3 minutes per side. remove chicken breast to a plate. drain any fat left in the pan; add chicken stock, scraping the bottom of the pan and bring to a boil over high heat. put chicken breast in the stock, cover pan tightly, and remove from the heat. let the chicken sit in the bot broth until cooked through, 8 minutes. remove chicken breast to plate and let cool 10 minutes; shred into small pieces.

3) return stock to high heat and bring to a boil. add the tortellini and cook until tender, 7 minutes; season with salt and pepper, and stir in shredded chicken. ladle soup into bowls and add a dollop of sage pesto and a sprinkling of cheese. garnish with parsley leaves.