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Herbed Artichoke Cheese Tortellini Recipe

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Karen Anzeic of Peoria, Arizona sends this flavor-packed meatless recipe featuring tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini.

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Herbed Artichoke Cheese Tortellini Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

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

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. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 465 calories, 28 g fat (7 g saturated fat), 30 mg cholesterol, 1,050 mg sodium, 45 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Herbed Artichoke Cheese Tortellini in Simple & Delicious July/August 2008, p51

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Herbed Artichoke Cheese Tortellini (15)

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Herbed Artichoke Cheese Tortellini

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Reviewed on May. 19, 2012 by stitcherkim

This was an easy recipe to make. My family loved it

Reviewed on Dec. 08, 2011 by Vegie19

This recipe has become one of my regulars. ive cooked it so much that i dont even need to look at the recipe. me and my boyfriend are vegetarian and love this recipe! we skip on the olives. but thats basically it. super bomb!

Reviewed on Nov. 28, 2011 by piquilting

Nothing bland about this recipe. Used half the olive oil and very little of the reserved artichoke liquid. Very good.

Reviewed on Oct. 29, 2011 by kerrynjames

I wasn't pleased by how this dish turned out. I think the biggest reason I didn't like it was the amount of oil involved. Overall, the flavor was decent if a little bland, but the dish was drenched in oil.

Thanks for the recipe... sorry it wasn't my cup of tea.

Reviewed on Sep. 06, 2011 by livinglife

This is a wonderful recipe!! I love the marinated artichokes as they added a delightful "zing". I also let the tomato sauce simmer on low for a couple of hours so the flavors of the fresh herbs and tomatoes could 'marry". I love the idea of adding a nice Italian sausage to this dish.

Reviewed on Jul. 25, 2011 by areisig

Great dinner for fancy times and casual.

Reviewed on Jul. 19, 2011 by emfultz25

Absolutley delicious. Perfect summer dish, especially with homegrown herbs.

Reviewed on Jun. 25, 2011 by slynluna

This recipe was great! I used a 14 oz can of quartered artichockes in water rather than the oil, and omitted the olives. Also added a little asiago to the top... Mmmm!

Reviewed on Apr. 12, 2011 by JennyF

This was FANTASTIC!!! I added some mozzarella cheese along with the parmesan cheese. I think this would make an excellent cold pasta dish for the summer. Add some cubed cooked chicken and viola, you have a full meal!!