Italian Mozzarella Panini

Italian Mozzarella Panini

with Herby Tomato Soup

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A dinner recipe that the whole family will love! A parent-tested, kid-approved mozzarella panini with hot tomato soup.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Artisan Bun


125 g

Fresh Mozzarella


1 tbsp

Italian Seasoning


1 box

Crushed Tomatoes

6 g


2 unit

Vegetable Broth Concentrate

56 g

Arugula and Spinach Mix

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp

Tomato Sauce

1 can

Roasted Red Peppers

50 g


Not included in your delivery

1 tbsp



½ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories500 kcal
Fat19 g
Saturated Fat7 g
Carbohydrate69 g
Sugar16 g
Dietary Fiber6 g
Protein15 g
Cholesterol45 mg
Sodium1320 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Pat mozzarella dry using paper towel. Cut the mozzarella into 1/4-inch slices, then season all over with salt, pepper. and half the Italian seasoning. Halve the buns. Roughly chop the arugula-spinach mix. Peel, then finely chop the shallot. Drain peppers. Pat dry using paper towel, then roughly chop. Peel, then mince or grate the garlic.


Heat a medium pot over medium-high heat. When pot is hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Add the garlic, tomato sauce and remaining Italian seasoning. Cook, stirring often, until fragrant, 30 sec.


Add the crushed tomatoes, 1 1/2 cup water, 1/2 tsp sugar (dbl both for 4 ppl) and veggie broth concentrate(s) to the same pot with the shallot-garlic mixture. Bring to a boil over high heat, then reduce the heat to medium. Simmer, until slightly reduced, 6-8 min.


While the soup simmers, arrange the buns cut-side up on a baking sheet. Top the bottom buns with half the spinach-arugula mixture, roasted red peppers and sliced mozzarella.


Toast in top of oven, until golden-brown and cheese is melted, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When the buns are toasted, spread half the basil pesto on the top buns. Place top bun on the melted cheese.


Stir the remaining spinach-arugula mix into the soup until wilted, 1-2 min. Season the soup with salt and pepper. Cut the Italian mozzarella paninis in half. Divide the tomato soup between bowls, then drizzle over the remaining basil pesto. Serve the paninis on the side. Don't be afraid to dunk!