Meatball Tortellini Soup Comfort Food - grandmabites

You catch the smell through the steam vent and suddenly you are starving. Its one of those dang scents that just sneaks into your brain and gets you all hungry before you even put the fork down. The tomatoes simmer with garlic and herbs filling the kitchen with something so warm you almost wanna skip to dinner right away.

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Then you spot the halloumi sizzling in a pan separately, crisping up just right with that golden crust that sounds so crispy when you flip it. You know this combo is gonna work real good together and guess what It all comes together super fast, even tho it smells like you been slow cooking for hours.

Beans add this creamy texture that kinda softens all the sharp, salty halloumi bites. That harmony of juicy tomatoes and beans with crispy cheese? Man, it hits all the right spots fast and easy. You gonna love how bold and fresh it tastes, yet has that wholesome feel like you got time but didnt really spend it.

What Makes Pressure Cooking Win Every Round

• Pressure cooking brings out flavors quick, no long waitin around.
• You get deep broth depth in your tomato and bean sauce in way less time.
• Pressure build happens fast so you dont lose patience.
• Sealing ring keeps all that tasty steam where it belongs.
• Natural release lets the beans stay tender without getting mushy.
• Slow release works great if you wanna keep textures just right without rushing.
• Its foolproof even if youre new to pressure cookin, dang easy!

Everything You Need Lined Up

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• Olive oil, as needed gotta have good oil for that tomato cookin and halloumi crisp.
• One pound of cherry or grape tomatoes, halved lengthwise they burst with sweetness in the cooker.
• Two garlic cloves, minced or pressed essential for that punch in your sauce.
• One tablespoon finely chopped parsley, plus a bit more for serving fresh herbiness brightens up the whole dish.
• One teaspoon honey, plus extra for drizzling adds a slight sweet contrast to tomatoes and salty cheese.
• Half teaspoon dried oregano or thyme your choice, both work dang good here.
• Salt and black pepper bring out the flavors properly.
• One 15-ounce can cannellini beans (or butter beans or navy beans), drained creaminess with no fuss.
• One 8-ounce block halloumi, sliced about a quarter-inch thick crispy edges but soft inside is the goal!
• Half a lemon for squeezing over the final dish to freshen it all up.
• Crusty bread (optional) perfect for dipping in all those juices.

The Exact Process From Start to Finish

• First, heat a large skillet over medium heat and add a drizzle of olive oil. When it's warm, toss in those halved tomatoes. Cook for about 5 to 7 minutes until they start to soften up and release their sweetness.
• Next, stir in minced garlic, chopped parsley, honey, oregano or thyme, salt, and black pepper. Let it cook for another 2 to 3 minutes so all the flavors come together nice and cozy.
• Now add the drained white beans to the skillet. Cook for another 5 minutes until beans are heated through and soaking up all those tomatoey flavors. This step gets more depth without waitin forever.
• In a different nonstick skillet, heat some olive oil over medium-high. Lay your halloumi slices in and cook 'em for 2 to 3 minutes on each side till theyre golden and crispy. That seal of crisp makes all the difference.
• Squeeze the juice of half a lemon over the tomato and bean mix. Give it a gentle stir so everything mingles but dont mush it.
• Serve up by spooning the tomato and beans on your plate or in a bowl. Place those crispy halloumi slices right on top. Garnish with extra parsley and a drizzle of honey if you want that little sweet pop. If you got crusty bread, grab it for dunkingdang good combo.

Time Savers That Actually Work

Using canned beans saves you a whole lotta soakin and cookin time. Just rinse and drain, then toss into the skillet.

Pre-minced garlic from the jar works fine here. Its not fresh fresh but itll still do the job and get you dinner out faster.

Slice your halloumi while the tomatoes are cooking. It kinda saves a step cause youre multi-tasking and thats how you get dinner ready faster without stress.

That First Bite Moment

The first bite is a dang delight. The crunch of that halloumi hits your teeth first with a satisfying salty pop. It aint soft like regular cheese, its crispy edges and chewy inside make it unique.

Then you get the warm tomato and bean mix, kinda juicy and herbaceous with that hint of sweetness from honey and bright lemon juice. Its got that fresh and cozy combo thats just dang comforting.

You close your eyes and taste the garlic subtlety, the oregano bringing earthiness, and the beans smooth and creamy. Together you feel like its fancy but also homey at the same time. Its a quick dish but never fake.

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Keeping Leftovers Fresh and Ready

• Store leftovers in an airtight container in the fridge. This keeps the tomato and bean mix fresh for 3 to 4 days.
• Keep the crispy halloumi separate if you can. When you reheat, pop it in a hot pan to bring back that crispness or toast it in the oven.
• If you wanna freeze, freeze only the tomato and beans mixture, not the halloumi. Wrap it tight and it should last about 2 months.
• To thaw, move it to fridge overnight and then warm gently in a skillet with a little broth depth added if it got dry.

Your Most Asked Questions Answered

• Can I make this all in the pressure cooker? You sure can. Just layer the tomatoes, garlic, herbs, honey, and beans with a bit of broth depth, seal your ring tight and pressure cook for about 5 minutes. Then do a natural release before crisping halloumi separately.
• What if I dont have halloumi? Good question. You could use paneer or even firm tofu, sliced thick and pan fried to crispy. Wont be the same but still tasty.
• Do I have to use canned beans? Nope, you can soak and pre-cook dried beans ahead. Adjust cooking time for pressure build when you add them.
• Why add honey? Its kinda sweet? Honey balances the acidity of tomatoes and salty cheese. It rounds out flavors without being overpowering.
• What if I rush the natural release? Rushing it too fast can make the beans mushy and break down the flavors. Slow release helps keep texture nice.
• Can I meal prep this dish? Yeah totally. It reheats well and leftover halloumi crisps back up if you pan fry. Great for lunches or quick dinners.

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Crispy Halloumi With Tomatoes and White Beans

A quick and flavorful combination of juicy tomatoes, creamy beans, and crispy golden halloumi, finished with lemon, herbs, and honey.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 420 kcal

Equipment

• 1 Skillet Large and nonstick, for halloumi and tomato mixture

Ingredients

  

Main Ingredients

• as needed Olive oil for cooking tomatoes and crisping halloumi
• 1 pound Cherry or grape tomatoes halved lengthwise
• 2 cloves Garlic minced or pressed
• 1 tablespoon Parsley finely chopped, plus extra for serving
• 1 teaspoon Honey plus extra for drizzling
• 0.5 teaspoon Dried oregano or thyme your choice
• Salt and black pepper to taste
• 1 15-ounce can Cannellini beans drained; or butter beans or navy beans
• 1 8-ounce block Halloumi sliced about ¼-inch thick
• 0.5 Lemon for squeezing over the final dish
• Crusty bread optional, for serving

Instructions

 

Instructions

• Heat a large skillet over medium heat and add a drizzle of olive oil. Add halved tomatoes and cook for 5-7 minutes until softened.
• Stir in garlic, parsley, honey, oregano or thyme, salt, and black pepper. Cook for another 2-3 minutes.
• Add the drained beans to the skillet. Cook for 5 minutes until heated through.
• In a separate skillet, heat olive oil on medium-high. Fry halloumi slices 2-3 minutes per side until golden and crispy.
• Squeeze lemon juice over the tomato and bean mix and stir gently to combine.
• Plate the tomato and beans mixture. Top with crispy halloumi slices.
• Garnish with extra parsley, drizzle honey to taste, and serve with crusty bread if desired.

Notes

Leftovers keep 3-4 days in fridge. Re-crisp halloumi before serving. Don’t freeze halloumi; freeze only bean-tomato mix up to 2 months.