Herbed Artichoke Cheese Tortellini

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

TEST KITCHEN APPROVED

26 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Karen Anzelc, Peoria, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 28, 2023

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

TEST KITCHEN APPROVED

Herbed Artichoke Cheese Tortellini

26 Reviews Add your review

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

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 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.
3
Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.