2 cans Italian diced tomatoes
2 jars marinated, quartered artichoke hearts
2 medium onions, chopped
1/2 cup minced, fresh parsley
2 to 4 T. minced fresh basil
1/2 tsp. dried oregano
2 garlic cloves, minced
1/8 tsp. crushed red pepper flakes
1/2 cup olive oil
2 pkg. refrigerated cheese tortellini
1 can sliced, ripe olives, drained
1/2 tsp. salt
1/4 cup shredded Parmesan

2 can s Italian diced tomatoes 2 jars marinated, quartered artichoke hearts 2 medium onions, chopped 1/2 cup minced, fresh parsley 2 to 4 T. minced fresh basil 1/2 tsp dried oregano 2 garlic cloves, minced 1/8 tsp crushed red pepper flakes 1/2 cup olive oil 2 pkg. refrigerated cheese tortellini 1 can sliced, ripe olives, drained 1/2 tsp salt 1/4 cup shredded Parmesan

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

2. In a Dutch oven, saute the onions, herbs, garlic, and pepper flakes in oil for 4-5 minutes. Stir in the tomatoes and reserved juice and marinade. Simmer, uncovered, until slightly thickened. Cook tortellini per package directions, drain.

3. Add the tortellini, olives, salt, and artichoke hearts to tomato mixture, heat through. Sprinkle with cheese.