1 lg. clove garlic, minced
1/4 tsp. basil leaves, crushed
2 tbsp. olive oil
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. chicken broth
2 jars (6 oz.) artichoke hearts, drained and cut in half
1 slice (about 1 ounce) prosciutto cup in strips
1/4 c. sliced pitted ripe olives
1/4 c. diced pimento
4 c. cooked tortellini

In saucepan cook garlic and basil in oil a few minutes. Add remaining ingredients except tortellini. Heat; stir occasionally. Toss with tortellini. Makes about 3 1/2 cups. 4 servings.