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.
- 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
- 1 baguette or loaf of ciabatta bread, sliced
- 6 to 8 ounces havarti cheese, sliced (easiest if the cheese is COLD)
- 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.
- 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.
I want to take a nap right on there.