One-Pot Chicken and Tortellini Soup
Driving up the east coast last summer was a great opportunity to enjoy fresh seafood. But there are some things you can only get in the northeast - like great Italian food. We stopped at a little place and ordered a lovely tortellini soup. It had a light broth with beans and veggies. The chunks of chicken were big and the cheese tortellini melted in your mouth. This is our take on that lovely soup - not quite the same, but pretty good for a couple of southerners! This recipe serves six.
1 LG. onion, diced
1 rib celery, thinly sliced
2 carrots chopped
3 garlic cloves, minced
4 Tbsp olive oil, divided
6 cups chicken broth
1 14.5 oz can diced tomatoes
1 tsp oregano
1 tsp fennel seed
1/4 tsp dried red pepper flakes
1 cup sliced mushrooms
1 15.5oz can black-eyed peas, drained
2 lbs skinless boneless chicken breasts, cut into 1-inch cubes
1/2 tsp salt
1/2 tsp black pepper
2 cups frozen sliced okra
1 8 oz pkg refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese
1/2 cup fresh basil, torn into small pieces
Sprinkle the chicken cubes with salt and pepper
Heat 2 Tbsp olive oil in a dutch oven, over medium-high heat.
Add chicken to hot oil and cook, stirring frequently about 10 minutes or until lightly browned. Remove and set aside.
Add 1 Tbsp oil to dutch oven and saute onion, celery, and carrots over medium-high heat for about 2 minutes.
Add mushrooms and garlic, and continue cooking for 3 minutes until vegetables are tender.
Stir in chicken broth, diced tomatoes, oregano, fennel seed, and red pepper flakes bring to a boil, reduce heat to medium and simmer, stirring occasionally, about 10 minutes.
Add okra, black-eyed peas, and cut up chicken. Simmer, stirring occasionally about 8 minutes or until the okra is tender.
Add tortellini and cook, stirring occasionally, about 5 minutes or until tortellini is done. Serve topped with basil and shaved Parmesan cheese.