Herbed Artichoke Cheese Tortellini

Name: Herbed Artichoke Cheese Tortellini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings.
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

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.

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.

Originally published as Cheese Tortellini in Simple & Delicious July/August 2008

Reviews

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Average Rating:

browns19fan

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.
Angel182009

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.
Bonito

Oct 11, 2014

This is one of my favorites, I love anything artichoke and this hit the spot
alysonrogers111

Feb 25, 2014

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

Jan 2, 2014

Yum! I added some thawed & drained spinach for an easy one dish meal!
hunter6295

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.
RaOwBe

Sep 10, 2013

This was fantastic!
arkaplinger

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!
mistidoll8

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.
mistidoll8

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.