Herbed Artichoke Cheese Tortellini

Approximate time: 30 minutes
Servings: 8

Ingredients
2 cans (14-1/2 ounces each)
Italian diced tomatoes
2 jars (6-1/2 ounces each)
marinated quartered artichoke hearts
2 packages (9 ounces each)
refrigerated cheese tortellini
2 cups chopped onion
1/2 cup minced fresh parsley
2 to 4 tablespoons minced fresh or
2 to 4 teaspoons dried basil
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/2 cup olive oil
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Directions
Drain tomatoes, reserving 2/3 cup juice; set aside. Drain artichokes, reserving 3/4 cup liquid; chop and set aside.
Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the onions, parsley, basil, garlic, oregano and pepper flakes in oil for 4-5 minutes or until onions are tender. Add the reserved tomatoes, tomato juice and artichoke liquid.
Bring to a boil, reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened. Drain tortellini; add to tomato mixture. Stir in the olives, salt and reserved artichokes; heat through. Sprinkle with parmesan.

*I actually dump all of the tomato juice from both cans of tomatoes in and I go to costco and buy their 2 package cheese tortellini and cut them apart and use one whole package for the dish and freeze the other one for the next time I make it ( they are located in the back by the cheeses and meats.)