SOUPER SATURDAY

This recipe comes from SOUTHERN LIVING MAGAZINE. It was included in an article about super easy Sunday suppers. I haven't gotten to try it yet but it sounds delicious.

SOUTHERN ITALIAN CHICKEN SOUP
1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tbsp. olive oil, divided
6 c. chicken broth
1(15.5oz.) can diced tomatoes
1 tsp. dried Italian seasoning
/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 c. sliced fresh okra (I will probably use frozen)
1(15.5oz.) can black-eyed peas, drained and rinsed
1(9oz.)pkg refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Saute first 4 ingredients in 2 tbsp. hot oil in a large Dutch oven over medium-high heat 3-5 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.
Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining tbsp. hot oil in a large non-stick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly(about 5 min.) cut into 1 inch pieces.
Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 min. or until okra is tender. Add tortellini and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.