Ingredients
2 cans (14-1/2 ounces each) Italian diced tomatoes2 jars (6-1/2 ounces each) marinated quartered artichoke hearts1/2 cup olive oil2 medium onions, chopped1/2 cup minced fresh parsley2 to 4 tablespoons minced fresh basil or 2 to 4 teaspoons dried basil1/2 teaspoon dried oregano2 garlic cloves, minced1/8 teaspoon crushed red pepper flakes2 packages (9 ounces each) refrigerated cheese tortellini1 can (2-1/4 ounces) sliced ripe olives, drained1/2 teaspoon salt1/4 cup shredded Parmesan cheese
Preparation
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.
