So here's the deal with this soup. I took one of my favorite pasta dishes and adapted it. There's Italian sausage, chicken, bell peppers, onions, and pesto. Oh, and tortellini...one of the best things about this soup. I adore tortellini. This soup is not overly anything (for those of you who may not love pesto). It's a perfect marriage of flavors and a spectacular alternative to your classic chicken noodle soup. It really doesn't take long to prep, and you could make it in your Crock Pot after you did a little prep work, too. Otherwise it takes about 2 hours or so to get on the table. That's a win in my book.
Another win? Here's the best kitchen tip *ever* if you have a stand mixer. Use the paddle attachment to shred your chicken on low speed. It only takes about a minute and is 100 times easier than using two forks.
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1 small yellow onion
1 small green bell pepper
1 small red or orange bell pepper
8 ounces Italian sausage
1 large chicken breast
2 cups chicken broth
4 cups water
2 tablespoons pesto
2 cups fresh refrigerated tortellini
In a large pot, cook the Italian sausage, onion, and peppers over medium heat until the veggies are softened and the sausage is browned. Add the whole chicken breast, broth, and water. Cook over medium-low heat for about 1 1/2 hours. Remove the chicken breast and shred it. Skim the grease off the top of the soup using a large spoon and return the shredded chicken to the pot. Stir in the pesto and keep on low heat. About 15 minutes before you're ready to eat, increase the heat to medium and wait for it to boil. Add the pasta and cook for 6-8 minutes until tender. Serve hot.
A She Makes and Bakes original