Tuscan White Bean Ravioli Tomato Soup

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How do you feel about complete and utter randomness, because I think it can be pretty awesome sometimes….

Tuscan White Bean Ravioli Tomato Soup (2) Today was the type of rainy, cold day that just requires a pot of soup going, you know what I mean? It was also the type of day where you haven’t been to the store in a few days and your options of variety are down to what you’ve got on hand in the fridge and the staples in your pantry. That’s the story of this meal. I’d love to tell you some grand tale of travel, romance, and adventure that somehow ties this to Italy but the truth is that I wasn’t really even sure what I was making until it was done. Tuscan White Bean Ravioli Tomato Soup (3) This is one of those recipes that takes me forever to decide what to call it. In fact, as I’m writing this, I still haven’t picked a name. I’ll obviously have figured it out by the you’re reading this so, yay me, but right now the title is blank. First of all, I can’t decide what it is. It’s somewhere in between your basic ravioli and a soup. A stew maybe? Although that brings to mind meat and potatoes for most people so not really. I guess it’s a soup. Yeah, I think I’ll go with that, but it’s a really thick soup with plenty of tomato.

Tuscan White Bean Ravioli Tomato Soup (4) Another part of my trouble was trying to make the title less of a mouthful and a tongue-twister. You see, there have been these two bags of pasta sitting on the pantry shelf for months now waiting to be used but one was ravioli and the other tortellini. I don’t know about you but I don’t think I’ve never seen the two of them together in one dish. Is it just some unspoken rule that you shouldn’t mix pasta shapes? I don’t know, but now that I’m trying to name this dish i have to see that tortellini and ravioli in the same title is just to confusing and long. That must be it, and therefore, I’ve ended up going with just one of the two.

Tuscan White Bean Ravioli Tomato Soup So in reality this soup contains both tortellini and ravioli which just adds to its random mood. It’s definitely something I’ll have to make again. Super easy and everyone loved it. However, to my great chagrin, I seem to remember the name Boyardee being thrown around. But seriously, that’s only because that’s the closest thing my younger siblings have to compare this to. I haven’t made ravioli in forever so who can blame them? I think the final consensus was that if it does, in fact, resemble the canned nastiness of said chef , which it doesn’t, but if it did, then it is only in a very superior way. Ha, that should make me feel way better right?

Tuscan White Bean Ravioli Tomato Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Tuscan White Bean Ravioli Tomato Soup


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 6 cups water
  • 3 cups stock or broth (chicken, beef, or vegetable for vegetarians)
  • 1 small head broccoli, florets
  • 2 large tomatoes, diced
  • 1 teaspoon dried or 2 teaspoons fresh of:
  • oregeno
  • basil
  • thyme
  • parsley
  • fennel seeds
  • cracked black pepper
  • 2 teaspoons salt, plus more to taste
  • 2 cups cooked white beans
  • 2 cups marinara sauce
  • 1/2 cup tomato paste
  • 16 oz dried miniature pork ravioli (cheese for vegetarian)


  1. Saute garlic and onion in olive oil in a large pot over medium high heat until browned. Add water and broth, cover, and bring to a soft boil. Add all other ingredients and boil uncovered over for about 15 minutes.
  2. Reduce heat to low and simmer uncovered for about 1 hour until pasta has cooked, stirring occasionally.

Okay, but all joking aside, this really is a great recipe to have on your list for a quick fix on a weeknight. Tuscan White Bean Ravioli Tomato Soup.


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