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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

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 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.

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.

Reviews for Herbed Artichoke Cheese Tortellini

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MY REVIEW
Bonito
Reviewed Oct. 11, 2014

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

MY REVIEW
alysonrogers111
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
Reviewed Jan. 2, 2014

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

MY REVIEW
hunter6295
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
Reviewed Sep. 10, 2013

"This was fantastic!"

MY REVIEW
arkaplinger
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
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
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."

MY REVIEW
ktbaby22
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!"

MY REVIEW
mills0372
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!"

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