Southern Italian Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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