This flavor-packed meatless recipe features tomatoes, black olives and artichoke hearts tossed with tender cheese tortellini. —Karen Anzelc, Peoria, Arizona
Herbed Artichoke Cheese Tortellini
Herbed Artichoke Cheese Tortellini
Prep Time
10 min
Cook Time
20 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
- 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.
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.
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