Herbed Artichoke Cheese Tortellini

Photo by Samantha O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 Crisco® Extra Virgin Olive Oil

  • 1

    can (2-1/4 ounces) sliced ripe olives, drained

  • 1/2

    teaspoon salt

  • 1/4

    cup shredded Parmesan cheese

  • bread

Directions

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.

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