2 (14.5 oz) Italian diced tomatoes
2 jars (6.5 oz) quartered artichoke hearts
18 oz. refrigerated cheese tortellini
2 c. chopped onion
1/2 c. fresh parsley or 2 Tbsp dried
2 tsp basil
2 tsp minced garlic
1/2 tsp oregano
1/8 tsp crushed red pepper
1/2 c. olive oil
1 can black olives, sliced and drained
1/2 tsp salt
1/4 c. parmesan cheese, grated
*Drain tomatoes; reserve 2/3 c. juices. Set aside. Drain artichokes, reserving 3/4 c. liquid. Chop and set aside.
*Cook tortellini according to package.
*Saute onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 min. or until onions are tender. Add reserved tomatoes, tomato juice and artichoke liquid.
*Bring to a boil, reduce heat, simmer uncovered 10-12 minutes or until slightly thickened. Drain tortellini add to tomato mixture. Stir in olives, salt and reserved artichokes.
*Heat through; sprinkle with parmesan cheese.
**This is one of Kristi's recipes that we all LOVE. It's super easy, delicious, and healthy.