Southern Italian Chicken Soup

Ingredients

• 0.5 teaspoon pepper black
• 15.5 oz blackeyed peas drained and rinsed canned
• 15.5 oz canned tomatoes diced canned
• 2  carrots chopped
• 1 rib celery stalks thinly sliced
• 9 oz cheese tortellini refrigerated
• 24 oz chicken breast 
• 6 cups chicken broth 
• 1  garlic clove minced
• 1 teaspoon seasoning dried italian
• 2 cups okra fresh sliced
• 3 tablespoons olive oil divided
• 1 large onion diced
• 8 servings parmesan cheese freshly grated
• 0.3 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 

Equipment

• frying pan
• dutch oven

Directions

1. Saut 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.
4. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done.
5. Serve with Parmesan.