Mozzarella Paninis
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Mozzarella Paninis

Mozzarella Paninis

with Herby Tomato Soup

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, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

125 g

Fresh Mozzarella

(Contains Milk)

1 tbsp

Italian Seasoning

370 mL

Crushed Tomatoes

0.38 tsp

Garlic Salt

56 g

Arugula and Spinach Mix

¼ cup

Basil Pesto

(Contains Milk)

170 mL

Roasted Peppers

50 g


3 unit

Garlic, cloves

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories570 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate65 g
Sugar13 g
Dietary Fiber6 g
Protein15 g
Cholesterol30 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Measuring Spoons
Medium Pot
Measuring Cups
Baking Sheet



Before starting, preheat the oven to 450°F. Wash and dry all produce. Pat mozzarella dry with paper towels. Cut into 1/4-inch slices, then season all over with 1/8 tsp garlic salt (dbl for 4 ppl), pepper and half the Italian Seasoning. Halve buns. Peel, then mince or grate garlic. Roughly chop arugula and spinach mix. Peel, then finely chop shallot. Drain roasted red peppers. Pat dry with paper towels, then roughly chop.

Start soup

Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring often, until softened, 3-4 min.

Finish soup

Add crushed tomatoes, remaining Italian Seasoning, 1/4 tsp garlic salt, 1 1/2 cups water and 1/2 tsp sugar (dbl all for 4 ppl) to the pot with shallots. Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until soup reduces slightly, 8-9 min.

Assemble paninis

Meanwhile, arrange buns on an unlined baking sheet, cut-side up. Stack half the arugula and spinach mix, roasted red peppers and mozzarella on bottom buns.

Toast paninis

Toast paninis in the top of oven until mozzarella melts and buns are golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) When buns are toasted, spread half the pesto over top buns, then close paninis with top buns.

Finish and serve

Add remaining arugula and spinach mix to soup. Stir until wilted, 1-2 min. Season with salt and pepper, to taste. Cut paninis in half. Divide soup between bowls, then drizzle remaining pesto over top. Serve paninis alongisde.