Menu
Tortellini Artichoke Salad Tortellini Artichoke Salad
Vegetable Cheese Tortellini Vegetable Cheese Tortellini
Portobello & Basil Cheese Tortellini Portobello & Basil Cheese Tortellini
Spinach Cheese Tortellini Spinach Cheese Tortellini
Broccoli Cheese Tortellini Broccoli Cheese Tortellini
Artichoke Pasta Salad Artichoke Pasta Salad
Pepperoni-Artichoke Pasta Salad Pepperoni-Artichoke Pasta Salad
Artichoke-Basil Pasta Sauce Artichoke-Basil Pasta Sauce
Tortellini Spinach Salad Tortellini Spinach Salad
Hearty Cheese Tortellini Hearty Cheese Tortellini
Cheese Tortellini Primavera Cheese Tortellini Primavera
Veggie Tortellini Soup Veggie Tortellini Soup
Artichoke Chicken Pasta Artichoke Chicken Pasta
Nutty Cheese Tortellini Nutty Cheese Tortellini
Tortellini with Tomato Spinach Cream Sauce Tortellini with Tomato Spinach Cream Sauce
Chicken Artichoke Pasta Chicken Artichoke Pasta
Cheese Tortellini with Tomatoes and Corn Cheese Tortellini with Tomatoes and Corn
Spinach Salad with Tortellini & Roasted Onions Spinach Salad with Tortellini & Roasted Onions
Spinach Tortellini Salad Spinach Tortellini Salad
Spicy Tortellini Spicy Tortellini

Herbed Artichoke Cheese Tortellini

26 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Updated: Jun. 28, 2023
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
Herbed Artichoke Cheese Tortellini
Herbed Artichoke Cheese Tortellini Recipe photo by Taste of Home
Next Recipe

Ingredients

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

Directions

  1. Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes.
  2. In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onions are tender, 4-5 minutes. Stir in tomatoes and reserved tomato juice and artichoke marinade; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-12 minutes. Meanwhile, cook tortellini according to package directions.
  3. Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

Nutrition Facts

1-1/4 cups: 474 calories, 28g fat (7g saturated fat), 29mg cholesterol, 975mg sodium, 45g carbohydrate (12g sugars, 3g fiber), 11g protein.