Southern Italian Chicken Soup

By ezunich

Ingredients

• 1 large onion, diced
• 1 celery rib, thinly sliced
• 2 carrots, chopped
• 1 garlic clove, minced
• 3 tbs olive oil, divided
• 6 cups chicken broth
• 1 (15 oz) can diced tomatoes
• 1 tsp dried Italian seasoning
• 1/4 tsp dried crushed red pepper
• 4 (6-8 oz) skinned and boned chicken breasts
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups sliced fresh okra
• 1 (15 oz) can black-eyed peas, drained and rinsed
• 1 (9 oz) pkg refrigerated cheese filled tortellini
• Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Saute first 4 ingredients in 2 tbs hot oil in a large Dutch oven, 3-5 minutes. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, 10 minutes.

2. Meanwhile, sprinkle chicken with salt and pepper. Cook in remaining 1 tbs hot oil in a skillet over medium high heat 5 minutes on each side or until lightly browned. Cool slightly, about 5 minutes, cut into 1 inch pieces.

3. Add okra, black-eyed peas and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini and cook, 3 minutes longer or until tortellini is done.