Herbed Artichoke Cheese Tortellini Recipe

4.5 28 34
Herbed Artichoke Cheese Tortellini Recipe
Herbed Artichoke Cheese Tortellini Recipe photo by Taste of Home
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Herbed Artichoke Cheese Tortellini Recipe

Read Reviews
4.5 28 34
Publisher Photo
This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes.
In a Dutch oven, heat oil over medium-high heat. Add onions, herbs, garlic and pepper flakes; cook and stir until onion is 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.
Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese. Yield: 8 servings.
Originally published as Herbed Artichoke Cheese Tortellini in Simple & Delicious July/August 2008, p51

Nutritional Facts

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

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  • 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
  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 onion is 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. Yield: 8 servings.
Originally published as Herbed Artichoke Cheese Tortellini in Simple & Delicious July/August 2008, p51

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Reviews forHerbed Artichoke Cheese Tortellini

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browns19fan User ID: 919833 285442
Reviewed Mar. 22, 2018

"This was good but not great. I cut the recipe in half, used Italian sausage tortellini, and added mozzarella cheese in place of the Parmesan. It’s a good repertoire dish, since almost all of the ingredients can be pulled from your pantry or freezer at a moment’s notice."

MY REVIEW
Angel182009 User ID: 6228642 285432
Reviewed Mar. 22, 2018

"this recipe wasn't bad but I thought it was missing something. I added some italian dressing to it and that was exactly what the dish needed to livin things up for my family."

MY REVIEW
Bonito User ID: 1630276 102680
Reviewed Oct. 11, 2014

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

MY REVIEW
alysonrogers111 User ID: 5619168 66859
Reviewed Feb. 25, 2014

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

MY REVIEW
sugarcrystal User ID: 5836839 148462
Reviewed Jan. 2, 2014

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

MY REVIEW
hunter6295 User ID: 1021074 82798
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."

MY REVIEW
RaOwBe User ID: 705805 64564
Reviewed Sep. 10, 2013

"This was fantastic!"

MY REVIEW
arkaplinger User ID: 4995500 133381
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!"

MY REVIEW
mistidoll8 User ID: 5346180 155175
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."

MY REVIEW
mistidoll8 User ID: 5346180 64563
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."

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