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Herbed Artichoke Cheese Tortellini Recipe

Herbed Artichoke Cheese Tortellini Recipe

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
  • 2. 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.
  • 3. 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.

Reviews for Herbed Artichoke Cheese Tortellini

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Reviewed Oct. 11, 2014

"This is one of my favorites, I love anything artichoke and this hit the spot"

Reviewed Feb. 25, 2014

"Fresh looking and tasting, but a little bland. I put sliced Italian Sausage on it though, and that was excellent."

Reviewed Jan. 2, 2014

"Yum! I added some thawed & drained spinach for an easy one dish meal!"

Reviewed Dec. 8, 2013

"Absolutely fabulous!! The only change I made was that I used a large can of crushed tomatoes instead of diced. I didn't have them on hand. I also used grated Parmesan instead of shredded. Will most definitely make again."

Reviewed Sep. 10, 2013

"This was fantastic!"

Reviewed Aug. 21, 2013

"This recipe was GREAT! I also used grated Parmesan cheese and it tasted fine. Even my husband (who thinks any meal without meat can't be considered dinner) loved this! Thanks for a great Meatless Monday recipe!"

Reviewed Jul. 19, 2013

"I forgot to mention in my first review that I always use grated parmesan instead of shredded. It's cheaper and melts into the meal."

Reviewed Jul. 19, 2013

"This recipe is excellent! My 7 year old daughter who doesn't like olives clears her plate. And my husband who is a meat eater through and through loves this recipe! It doesn't reheat well so I cut the recipe in half and usually double the artichokes (2 jars in half the recipe) because the artichokes make it a little meatier."

Reviewed Apr. 2, 2013

"Delicious, amazing, easy, and fast! Even my husband who doesn't like artichokes, loved this recipe. I was looking for an easy pasta recipe that was outside of what I typically make. This was perfect--adding it to my regularly used recipe collection!"

Reviewed Feb. 20, 2013

"My family loved it! Except for using grated parmesan instead of shredded (only because I had no shredded on hand), I made the recipe as written and it was awesome. Can't wait to try it with the shredded parmesan. Very flavorful--especially for a recipe that is so quick and easy. Will definitely be one of our family's regulars!"

Reviewed Feb. 4, 2013

"Very ITALIAN! My family liked it very much."

Reviewed Aug. 27, 2012

"This was amazing! I made it with one package of cheese tortellini and one package of chicken tortellini and it was fantastic."

Reviewed Aug. 2, 2012

"Recipe was quick to make, everyone loved it. Will definitely make again. Thanks!"

Reviewed Dec. 8, 2011

"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 Nov. 28, 2011

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

Reviewed Oct. 29, 2011

"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 Sep. 6, 2011

"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 Jul. 25, 2011

"Great dinner for fancy times and casual."

Reviewed Jul. 19, 2011

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

Reviewed Jun. 25, 2011

"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 Apr. 12, 2011

"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!!"

Reviewed Mar. 2, 2011

"next time I won't add the artichoke made it too greasy"

Reviewed Apr. 27, 2010

"Use normal artichokes, not marinated next time."

Reviewed Aug. 17, 2009

"This dish was delicious! I followed the recipe almost to the letter. The only thing I changed was that I used 3 tblsp of butter instead of ½ cup oil to sauté the onions. I had leftovers for lunch the next day, but served them cold. WOW! It was so much better served cold! I am going to be making this for 2 different picnics this month and serve them cold as well."

Reviewed Jul. 28, 2008

"I made this recipe for my family one weeknight. I cut the recipe in half, because we didn't need 8 servings. Everybody thought that it was excellent. My husband, who doesn't usually like tortellini, had seconds!! I will definitely be cooking this again."

Reviewed Jul. 10, 2008

"I just tried this recipe for a potluck at work and everyone liked it! However, I'd have to say that some of the dimensions given in the recipe are incorrect. The prep time alone took about 25 min., and so including cooking time.. my total time was about 1 hr 15 min. This was because I had to double the simmer time.. the sauce was still too thin after 12 min. I tried some of the pasta for dinner the night I made it and found it to be too greasy... but for the potluck, since it was refrigerated over night, it wasn't as greasy when I served it. If I was cooking it the night I'd be eating it, I would reduce the artichoke liquid to maybe 2/3 c."

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Wine Pairings

Medium-Bodied Red Wine

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