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Herbed Artichoke Cheese Tortellini

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.
  • Makes
    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 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.

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