Herbed Artichoke Cheese Tortellini Recipe

By dmscott52

Ingredients

• 2 cans (14-1/2 ounces each) Italian diced tomatoes
• 2 jars (6-1/2 ounces each) marinated quartered artichoke hearts
• 2 packages (9 ounces each) refrigerated cheese tortellini
• 2 cups chopped onions
• 1/2 cup minced fresh parsley
• 2 to 4 tablespoons minced fresh or 2 to 4 teaspoons dried basil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup olive oil
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 teaspoon salt
• 1/4 cup shredded Parmesan cheese

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt and reserved artichokes; heat through. Sprinkle with cheese. Yield: 8 servings.