It’s officially soup season, and honestly, I’m all in.
I seriously need warm bowls of soup right now.
Case in point: yesterday I spent more than six hours reorganizing our deep pantry with those impossible-to-reach shelves only to step back and realize it looks exactly the same. I asked Eddie to take a peek and he agreed — yep, same mess. Utterly maddening. I wanted to yank everything out and leave the boxes on the floor forever. My new irrational plan is to turn the dining room into a walk-in pantry. Practical? Not at all. Perfect for my current feelings about food storage? Absolutely.
Don’t answer that.
Just hand me ten bowls of soup and a ridiculous amount of bread and cheese so I can eat my feelings.
P.S. I have no idea what’s happening with my pants in that reflection — very LL Cool J vibes.
Every autumn I go slightly soup-crazy and keep a long list of recipes I want to make. I’m unapologetically a soup person. Eddie, on the other hand, isn’t — he gravitates toward meaty chilis or a simple chicken noodle and then a chicken breast for dinner. So I end up making huge pots of soup and either freezing half or eating it for days. If I love it, lunch and dinner for a week? Yes please.
This one is definitely a keeper.
It’s a hearty, vegetarian soup loaded with fresh spinach, cannellini beans, crushed tomatoes and cheese tortellini. And yes — more cheese grated in right before serving. The tortellini can be fresh, dried or frozen; just add it uncooked so it cooks in the simmering broth for a few minutes at the end. I used a dry three-cheese tortellini, which used to be my go-to during early pregnancy when the only thing that sounded good was pasta tossed with butter and extra cheese.
Full disclosure: my life revolves around cheese. Yesterday’s lunch was a cheese quesadilla and I’d do it again without hesitation.
This soup is deeply satisfying on its own, and it gets even better topped with broiled Havarti toasts. I slice up ciabatta or baguette, pile on slices of Havarti, and broil until the cheese is gooey and bubbling. The toasts become giant, cheesy croutons and are perfect for dunking. Use a hearty bread and make extras — you will want them.
White Bean Tortellini Soup with Broiled Havarti Toasts
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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-Reggiano
broiled havarti toasts
- 1 baguette or loaf of ciabatta, sliced
- 6 to 8 ounces Havarti cheese, sliced (cold is easiest)
Instructions
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Heat a large soup pot over medium-low and add the olive oil and butter. Once the butter melts, add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, smoked paprika, salt, pepper and tomato paste and cook another 5 minutes. Add the fresh spinach and stir until it wilts. Pour in the crushed tomatoes, cannellini beans and vegetable stock, then increase the heat to bring the soup to a high simmer. Simmer uncovered for 5 minutes. Add the uncooked tortellini (dried or frozen), and cook according to package directions — usually about 5 minutes — so the pasta finishes cooking in the soup without falling apart. Stir in the grated Parmigiano-Reggiano right before serving. Top each bowl with a broiled Havarti toast.
broiled havarti toasts
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Preheat your oven broiler on high with a rack positioned just under the broiler. Arrange bread slices on a baking sheet, top each with Havarti slices, and broil for about 1 minute or until the cheese is bubbly and golden — watch closely. Remove and place the toasts on top of the soup.
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I want to take a nap right on that cozy, cheesy soup.