Southern Italian Chicken Soup

• 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

1. Saute 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.

onion, celery, carrots, garlic, olive oil, chicken broth, tomatoes, italian seasoning, red pepper, chicken breasts, salt, black pepper, fresh okra, blackeyed peas, tortellini, parmesan cheese

Taken from www.myrecipes.com/recipe/southern-italian-chicken-soup (may not work)