White Bean Tortellini Soup with Broiled Havarti Toasts.
It’s full blown soup weather and I don’t hate it.
In fact, I neeeeeed it.
Especially right now. Yesterday I spent six plus hours organizing our awful deep-shelved pantry only to come out with it looking EXACTLY the same. I thought maybe I was overreacting (not sure why because I NEVER EVER do that) and told Eddie to look inside and he’s like… hmmm. Yep, looks the same.
IT LOOKS THE SAME. I want throw everything out of it and just leave it on the floor for rest of my life. My new solution is to take the entire dining room out and turn it into a big walk in pantry. Because that’s normal. Like who needs a dining room in 2014? Don’t we all sit on the couch and eat dinner while watching Sons of Anarchy for the third time?
Don’t answer that.
Just give me ten bowls of soup with a crapload of bread and cheese so I can eat my emotions.
P.S. I have no idea what kind of LL Cool J things are going on with my pants in that reflection.
Every year around this time I start to lose my mind over soup and have about forty on the list to make. I’m a devout soup lover. I make no bones about it.
The worst part is that Eddie so ISN’T a soup lover. He does chili with tons of meat and maybe a chicken chili and maybe a chicken noodle soup before eating a chicken breast for dinner. Which means I make big ass pots of soup and am then responsible for taking down the entire thing myself. Sometimes I freeze it. Other times I eat it for lunch and dinner for like six days straight. That is, if I really, really love it.
This here is one of those.
It is some serious vegetarian soup packed with fresh spinach, white beans, crushed tomatoes and cheese tortellini. And more cheese grated inside of course. I mean, spinach makes it serious, right? This is the next recipe from my autumn DeLallo video and I’m eeeeexcited about it. You can use whatever tortellini you love – filled with whatever the heck you want – just make sure it isn’t cooked so it boils for a few minutes in the soup. Then you’re good to go. I used this dry three cheese tortellini which was one of my early pregnancy go-to’s… when I didn’t want to eat a thing, I’d make that with butter and… more cheese.
Shocking. My entire life is just all cheese all the time. I ate a cheese quesadilla yesterday for lunch too in case you were wondering.
It’s a super satisfying soup though. And making it even better is – you guessed it – nah, I won’t even say it. But this time, bread too. I took some ciabatta and sliced it into little crouton-y nuggets, threw it under the broiler with piles of Havarti on top and let it go until melty and bubbly.
It’s like a giant cheesy crouton in your soup. Using a hearty bread is key. Oh and… make extras. Lots.
White Bean Tortellini Soup with Broiled Havarti Toasts
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 12 ounces fresh spinach
- 1 (28-ounce) can crushed tomatoes
- 2 cans cannellini beans, drained and rinsed
- 2 1/2 cups low-sodium vegetable stock
- 12 ounces cheese tortellini
- 1/3 cup freshly grated parmigiano-regianno cheese
broiled havarti toasts
- 1 baguette or loaf of ciabatta bread, sliced
- 6 to 8 ounces havarti cheese, sliced (easiest if the cheese is COLD)
Instructions
- Heat a large soup pot over medium-low heat and add the olive oil and butter. Once the butter has melted, add the onion and stir to coat, then cook until softened, about 5 minutes. Stir in the garlic, paprika, salt, pepper and tomato paste. Cook for 5 more minutes. Stir in the fresh spinach, stirring continuously until it wilts under the heat. Add the crushed tomatoes, beans and stocks, then increase the heat and bring the soup to a high simmer. Simmer for 5 minute, uncovered. Add in the tortellini (they should NOT be cooked – be it dried or frozen) and cook according to the directions on the package, only 5 minutes or so. You want this to be the last step so the tortellini doesn’t fall apart in the soup! Stir in the freshly grated cheese right before serving. Serve with a havarti toast (or three) on top.
broiled havarti toasts
- Preheat the broiler to high in your oven, placing an oven rack directly underneath the broiler. Place the bread slices on a baking sheet and cover them with slice of havarti. Place under the broiler for 1 minute or slightly more, watching the ENTIRE time, until the cheese is bubbly. Remove immediately and plop in the soup.
Did you make this recipe?
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I appreciate you so much!
I want to take a nap right on there.
77 Comments on “White Bean Tortellini Soup with Broiled Havarti Toasts.”
Can anyone suggest a replacement for smoked paprika please!! wanna make this today but not a fan of that spice. Thanks!!
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This looks sooo good and I really wanna make it… but what on earth is a broiler?????
I just finished making this soup. It’s so yummy, not to mention incredibly easy. Definitely a winner!
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I made this last night and it was a winner. Will definitely make it again :) I think next time I need to be careful in how high I simmered the soup because a lot reduced so there seemed to be more noodles than sauce by the second helping. But still a great dish with delicious flavors.
OMG this soup is SO GOOD! It’s super quick and simple to make and it’s easy to change a little depending on what’s at hand. From one pregnant lady to another, I just want to say thank you. :)
As others have said, this soup = yum. Made it for dinner and my husband and I loved it – it’s a great vegetarian option and quick for weeknights!
I used brie on the toasts because I had it on hand and it worked very well too :)
Thanks for the recipe!
I made this last night for a “soup potlock” at work today and everyone raved about it! This soup was delicious and oh-so-filling! This kept me full for well over 6 hours, which is basically unheard of in my world—I tend to eat every three hours. I would, however, tweak some things if I made this again and needed to serve it in a crock pot, so here are some things I learned for those of you who may do the same!
1. I doubled the batch to serve 12 people, and I had more than enough. About 60% of what I made fed the 12 people. The 4 serving size recommendation seems to be based on very hefty portions!
2. This soup is VERY thick, and after sitting overnight, became more of a thick stew of some sort—thicker than spaghetti sauce even. I added an additional 1.5 cups of water once in the crock pot.
3. If you’re not going to serve right away, don’t put the spinach in the soup where it says to. I would sauté it right before serving so it doesn’t get too wilty and discolored.
Bravo on a yummy recipe!
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Made this for dinner last night and it was insanely yummy. I had everything for the soup on hand and picked up a baguette and the havartti that morning. This will happen often. Cheesy, tomato goodness.
can I use chickpeas instead? I’m out of white beans and don’t want to go out but want to make this! Help!!
I made this 2 days ago and already my partner is asking me to make it again! It is so delicious!!!
Perfection! Do not change a thing! Our family favourite!
Yummmy, Delicious
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