INGREDIENTS
2 cans
(14-1/2 ounces each) italian diced tomatoes
2
jars (6-1/2 ounces each) marinated quartered artichoke hearts
2 tbsp
Basil, fresh
2
Garlic cloves
2
Onions, medium
1/2 tsp
Oregano, dried
1/2 cup
Parsley, fresh
1 can
Ripe olives
2
packages (9 ounces each) refrigerated cheese tortellini, refrigerated
1/8 tsp
Red pepper flakes
1/2 tsp
Salt
1/2 cup
Olive oil
1/4 cup
Parmesan cheese