1 lg. clove garlic, minced
1/4 tsp. basil leaves (crushed)
2 tbsp. olive oil
1 can cream of celery soup
1/2 c. chicken broth
8 oz. jar marinated artichoke hearts (drained and cut in half)
1 slice (1 oz.) Prosciutto ham, cut in thin strips (can substitute Danish ham)
1/4 c. sliced pitted black olives
4 c. cooked tortellini

In saucepan, cook garlic and basil in olive oil for a few minutes. Do not brown garlic. Add remaining ingredients, except tortellini. Heat slowly, stir occasionally. Pour over cooked tortellini and toss gently. Serve warm.