Pasta and pesto soup
6 servings
15 minutes
Pasta and pesto soup is a true embodiment of Italian culinary elegance. This recipe combines the richness of aromatic vegetable broth, the tenderness of chicken fillet, and the velvety texture of pasta. The star is the pesto sauce made from fresh basil, parsley, garlic, and pine nuts blended with olive oil. Its sharp nutty flavor with bright herbal notes gives the soup a distinctive depth. Serving this dish comes with a generous dose of pesto, transforming ordinary broth into a gastronomic masterpiece. This soup is cozy and warming yet light and refreshing thanks to the herbs and oil. Inspired by traditional Tuscan cuisine, it suits both everyday meals and special evenings with family.
1
In a large heated skillet, sauté the onion sliced into half-rings in olive oil. Once the onion starts to brown, pour in a spoon of balsamic vinegar and add the chicken fillet cut into small pieces.
- White onion: 1 head
- Olive oil: 150 ml
- Balsamic vinegar: 1 tablespoon
- Chicken fillet: 200 g
2
Fry the chicken until fully cooked, then pour all the vegetable broth over it.
- Vegetable broth: 2 l
3
Once the broth boils, add the pasta to the saucepan and cook, stirring, until done.
- Pasta: 200 g
4
During this time, you need to make the sauce. In a blender, mix basil, parsley, garlic, pine nuts, and half a cup of olive oil. Blend at low speeds so the sauce isn't creamy and the texture of the nuts and herbs can be recognized. Generously drizzle this sauce over the prepared soup when serving.
- Basil: 1 bunch
- Parsley: 1 bunch
- Garlic: 4 cloves
- Pine nuts: 30 g
- Olive oil: 150 ml