Name: Herbed Artichoke Cheese Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Europe, Italian
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

This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona

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Herbed Artichoke Cheese Tortellini

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Yield:8 servings

Prep:10 min

Cook:20 min

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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

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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 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.
Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.