Southern Italian Chicken Soup

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

Preparation

1. 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. 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. 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.