Italian Bean and Tortellini Soup

Italian Bean and Tortellini Soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 cup dried small white or navy beans
  • 1 14 1/2 ounce can diced tomatoes with Italian herbs
  • 1 cup vegetable stock
  • 6 tablespoons golden raisins
  • 5 large cloves garlic, crushed
  • 2 1/2 teaspoons fennel seeds, crushed in a plastic freezer bag with mallet
  • 10 ounces frozen cheese tortellini
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup EVOO


In a large, heavy pot or Dutch oven, boil the first 6 ingredients and 3 cups water for 2 minutes. Reduce heat to low, cover and cook, stirring occasionally, until the beans are tender, 2 1/2 to 2 3/4 hours, adding 1/4 cup more water at a time as needed. Season with salt and pepper.

Add the tortellini, increase the heat and bring to a boil. Cover, reduce the heat to low, and simmer until the tortellini is cooked through, about 10 minutes; season.

Divide the soup among shallow soup bowls. Sprinkle with the cheese. Garnish with the parsley and drizzle with EVOO.