1 lg. clove garlic, minced
1/4 tsp. crushed basil leaf
2 tbsp. olive oil
1 can cream of celery soup
1/2 c. chicken broth
1 jar artichoke hearts, 9 oz. drained
1 oz. deli ham, sliced in thin strips
1/4 c. black olives
1/4 tsp. pimento
4 c. tortilline, cooked

Cook tortilline according to instructions on package, drain. Over medium heat in large saucepan saute the garlic and basil in olive oil until barely browned. Add the soup, broth, artichoke hearts, ham, olives and pimento. Bring to a boil. Add tortilline, simmer for about 5 minutes until tortilline is warmed through.