Chef’s Plate Review: White Bean Tortellini Soup

It has been cold and rainy here in the Okanagan for the last week or so, and when its cold and rainy all I want to eat is comfort food. So….when it came to this week’s Chef’s Plate delivery the first recipe I reached for was this White Bean Tortellini Soup. A cozy soup filled with cheesy pasta…..perfect for a rainy night spent inside.

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Chefs Plate is putting Canadians back in the kitchen. By delivering easy-to-follow recipes and fresh pre-portioned ingredients right to your door, they take the guesswork out of cooking and have made food fun again! No more Sunday night grocery store lines, no more hunting for recipes – they handle everything so you can relax and enjoy the cooking experience!

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Here’s a closer look at today’s recipe….

White Bean Tortellini Soup with Parmesan Cheese Toasties

White bean and tortellini soup is a hearty meal-in-a-bowl that takes little time to prepare. We use cheese tortellini here for an extra boost of flavour, along with baby spinach for some added greens and toasted Parmesan cheese-topped ciabatta for dipping.

• Cheese Tortellini 350 g
• Cannellini Beans 398 mL
• Yellow Onion 113 g
• Garlic 6 g
• Crushed Tomatoes 200 mL
• Vegetable Stock Reduction 2 unit
• Baby Spinach 56 g
• Italian Herb Spice Blend 1 tbsp
• Ciabatta Roll 1 unit
• Parmesan Cheese, shredded ¼ cup
• Parsley 7 g
• Tomato Sauce Base 2 tbsp

1: Preheat the oven to 450°F. Start the recipe when the oven is ready.  Read the entire recipe card. Wash and dry produce. Peel , then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach. Roughly chop parsley. Drain and rinse beans.

2: In a large pot, heat 1 tbsp oil (double for 4 portions) over medium-high heat. When the pot is hot, add onions and cook for 4-6 min, stirring occasionally, until tender. Season with salt and pepper. Add garlic, tomato sauce base and three-quarters of the Italian Herb Spice Blend.  Cook for 1 min, stirring often, until fragrant.

3: To the pot, add crushed tomatoes, beans, vegetable stock reduction and 3 cups water (double for 4 portions). Season with salt and pepper, then stir to combine. Bring to a boil over high, then reduce heat to medium-low and cook for 5-7 min, to slightly reduce. add tortellini and spinach. Cook, stirring occasionally, for 3-4 min, until tortellini is tender but still firm to the bite. Stir in 1 tbsp butter (double for 4 portions).

4: Meanwhile, halve ciabatta. Directly to a baking sheet, add ciabatta, cut-side up. Drizzle 1 tsp oil over each ciabatta, then sprinkle with remaining Italian Herb Spice Blend and half the Parmesan. Toast on the middle rack of oven, until cheese melts, 2-4 min. (TIP: Keep an eye on buns so they don’t burn!)Cut in half.

5: Divide soup between bowls. Sprinkle parsley and remaining Parmesan over top. Serve cheesy ciabatta toasts alongside. Enjoy!

Final Thoughts

As per usual, this Chef’s Plate recipe was quick and easy to make. I love that everything was in one pot, aside from the cheese toasties. The flavour was great but the one thing both my husband and I noticed was that it wasn’t really a “soup” but more of a pasta. I should have added some extra liquid to it but I didn’t want to dilute the taste, so we ate it as is. Overall it was a great meal and the cheese toasties were the perfect side. Chef’s Plate is a must-have in out house, especially this time of year.

-AYOB Sarah