Exciting meat eaters and vegetarians alike, this soup is perfect for any crowd. For vegetarians, just substitute vegetable stock for the chicken broth.
In a large soup pot, heat the olive oil over medium heat.
Add the onion and saute for 3 minutes. Add the garlic and drained tomatoes and cook for 3 minutes.
Add the chicken broth, oregano, basil, drained black beans, vinegar, and black pepper to taste.
Reduce the heat to low and simmer for 5 minutes. Finally, add the tortellini to the soup and cook for 8 minutes or until tender. Serves 8.