Bring 3 quarts of water to a boil and cook tortellini according to package directions.
Meanwhile, sauté garlic and onions in olive oil on medium-low heat.
Cut the artichoke hearts into quarters.
Drain tortellini thoroughly and put it back in the pot in which it was cooked. Add cannelloni beans, quartered artichoke hearts, sautéed garlic and onions and the 2 cups of sauce. (Add black olives if desired).
Heat over medium-low heat and serve with freshly grated Parmesan cheese to taste.