HERBED ARTICHOKE CHEESE TORTELLINI

Herbed Artichoke Cheese Tortellini image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 13

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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

Steps:

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 : Calories 474 calories, Fat 28g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 975mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 3g fiber), Protein 11g protein.