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Southern Italian Chicken Soup

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 45 mins
Total time 50 mins
Yield Makes 8 servings
This simple pasta dish gets some savory Southern flare with the addition of okra and black-eyed peas. In just under an hour, this succulent soup comes together for a flavorful autumn or winter favorite.

Ingredients

  • 1 large onion, diced
  • 1 celery rib, thinly sliced
  • 2 carrots, chopped
  • 1 garlic clove, minced
  • 3 tablespoons olive oil, divided
  • 6 cups chicken broth
  • 1 (15.5-oz.) can diced tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon dried crushed red pepper
  • 4 (6- to 8-oz.) skinned and boned chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups sliced fresh okra
  • 1 (15.5-oz.) can black-eyed peas, drained and rinsed
  • 1 (9-oz.) package refrigerated cheese-filled tortellini
  • Freshly grated Parmesan cheese

How to Make It

  1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. 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 black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick 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, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.