Chicken Pesto Tortellini Soup (Impression)
A nourishing blend of chicken, tortellini, pesto, and fresh herbs in a cozy, aromatic bowl.
# Liste des ingrédients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 tablespoon unsalted butter
→ Protein
03 -
450 g skinless chicken breast, cut into 2.5 cm cubes
→ Vegetables and Aromatics
04 -
1 large onion, diced
05 -
2 medium carrots, diced
06 -
2 celery stalks, diced
07 -
1 small fennel bulb, diced
08 -
0.5 teaspoon fine sea salt
09 -
2 large garlic cloves, finely chopped
→ Herbs
10 -
1 tablespoon fresh rosemary, finely chopped
11 -
1 tablespoon fresh thyme, finely chopped
→ Broth and Pasta
12 -
1.5 litres low-sodium chicken stock
13 -
450 g cheese tortellini, uncooked
→ Finishings
14 -
125 g pesto
15 -
50 g Parmesan cheese, grated
16 -
6-8 fresh basil leaves
17 -
Freshly ground black pepper, to taste
# Étapes de préparation:
01 -
Heat olive oil over medium heat in a large heavy-bottomed pot. Add the butter and allow it to melt.
02 -
Add chicken breast to the pot. Season lightly with salt and freshly ground black pepper. Sauté for 6-8 minutes until golden and cooked through. Remove the chicken from the pot and set aside.
03 -
In the same pot, add onion, carrots, celery, and fennel. Sprinkle with 0.5 teaspoon salt and cook for 8-10 minutes until the vegetables are softened.
04 -
Stir in garlic, rosemary, and thyme. Sauté for 1 minute until fragrant.
05 -
Pour in the chicken stock and increase the heat to bring to a gentle boil. Add the tortellini and reserved cooked chicken. Reduce the heat and simmer for 2-3 minutes, until the tortellini are just tender.
06 -
Turn off the heat and stir in the pesto, grated Parmesan, and basil leaves. Adjust seasoning with additional salt and freshly ground black pepper to taste.
07 -
Ladle the soup into bowls and serve immediately, garnishing with extra Parmesan and fresh basil leaves if desired.
# Informations complémentaires:
01 -
For deeper flavour, allow the soup to rest for a few minutes before serving to let the herbs infuse.