Herbed Artichoke Cheese Tortellini

Total Time:Prep/Total Time: 30 min.

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

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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. 1
    Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes.
  2. 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. 3
    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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