Chicken & Tortellini Soup With Sage Pesto

By ninebirch

Soup

Ingredients

• Sage Pesto
• 1 cup walnuts
• 1 cup tightly packed flat-leaf parsley leaves
• 1/4 cup fresh sage leaves
• 1 clove garlic, smashed
• 1/3 to 1/2 cup extra-virgin olive oil
• 1/3 cup grated pecorino Romano cheese
• Salt and fresh black pepper
• Chicken & Tortellini Soup
• 1 Tbsp canola oil
• Kosher salt and freshly ground black pepper
• 1 6-oz. boneless, skinless chicken breast
• 8 cups homemade chicken stock
• 1 9-oz. package fresh cheese tortellini
• Sage Pesto
• Grated pecorino Romano or Parmesan cheese
• Parsley

Details

Servings 6
Adapted from parade.com

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 cup of the oil down the feed tube until the mixture is emulsified. Add the cheese, salt, and pepper and pulse a few times until it reaches a loose-paste 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 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 hot broth until cooked through, 8 minutes. Remove chicken breast to a 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 the shredded chicken. Ladle soup into bowls and add a dollop of sage pesto and a sprinkling of cheese. Garnish with parsley leaves.

Serves 6. Per serving: 450 calories, 24g carbs, 20g protein, 40mg cholesterol, 32g fat, and 3g fiber.