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. 

Ingredients 

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

Instructions

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 for about 10 minutes or until lightly browned. Remove and set aside.

Add 1 Tbsp oil to the 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, for 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, for about 5 minutes or until tortellini is done. Serve topped with basil and shaved Parmesan cheese.