Herbed Artichoke Cheese Tortellini

2 cans (14-1/2 oz.) Italian diced tomatoes
2 jars (6-1/2 oz.) marinated artichoke hearts
1 pkg. (approx. 28-32 oz.) frozen cheese tortellini
1 c. chopped onion
1/2 c. minced fresh parsley
2-4 Tbsp. minced fresh basil (I use 2 Tbsp.; 4 is a little strong) or 2-4 tsp. dried
1 clove minced or pressed fresh garlic
1/2 tsp. dried oregano
1/8 tsp. crushed red pepper flakes
1/4 c. olive oil
1 can (2-1/4 oz.) sliced ripe olives, drained
1/2 tsp. salt
1/4 c. grated Parmesan cheese

Drain tomatoes, reserving 2/3 cup juice. Drain artichokes, reserving 3/4 cup liquid; chop and set aside. Cook tortellini according to package directions and drain (for dinner group, I don't do this; I give each person the frozen tortellini and they cook and add it themselves). Saute onions, parsley, basil, garlic, oregano and pepper flakes in oil 4-5 minutes or til tender. Add tomatoes and reserved liquid. Bring to a boil; simmer uncovered 10-12 minutes or til slightly thickened. Stir in salt olives, artichokes, and cooked tortellini. Sprinkle with Parmesan and serve.
Note: this recipe makes 8 servings. For our group, I three times the recipe, and it makes the right amount for four families of 6-7 (I think - let me know if I'm off, girls!).