Alongside some crusty bread and a salad, this recipe makes an excellent meal. If you have no homemade chicken stock on hand, substitute store-bought stock (we won’t tell).
Chicken & Tortellini Soup With Sage Pesto
- Sage Pesto:
- 1 cup walnuts
- 1 cup tightly packed flat-leaf parsley leaves
- ¼ cup fresh sage leaves
- 1 clove garlic, smashed
- ⅓ to ½ cup extra-virgin olive oil
- ⅓ 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 cup homemade chicken stock
- 1 9-oz package fresh cheese tortellini
- Sage Pesto
- Grated pecorino Romano or Parmesan cheese
For pesto: Combine the nuts, parsley, sage, and garlic in a food processor until coarsely ground. With the motor running, slowly add ⅓ 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.
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.
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.