Herbed Artichoke Cheese Tortellini

• 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

1. Drain tomatoes, reserving 2/3 cup juice. Drain artichoke hearts, reserving 3/4 cup marinade; chop artichokes.
2. 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.
3. Drain tortellini; add to tomato mixture. Gently stir in olives, salt and artichoke hearts; heat through. Sprinkle with cheese.

italian diced tomatoes, hearts, olive oil, onions, parsley, fresh basil, oregano, garlic, red pepper, olives, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/herbed-artichoke-cheese-tortellini/ (may not work)