One Pot Creamy White Bean and Ham, Tortellini Soup

One Pot Creamy White Bean and Ham, Tortellini Soup
One Pot Creamy White Bean and Ham, Tortellini Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons butter

  • 2

    tablespoons olive oil

  • 1/2

    large onion, chopped

  • 2

    carrots, thinly sliced

  • 2

    stalks celery, chopped

  • 4

    garlic cloves, minced

  • 1/3

    cup flour

  • 6

    cups low sodium chicken broth, divided

  • 2

    tablespoons cornstarch

  • 2

    cups cooked and cubed ham

  • 15 oz. can canneli beans, rinsed and rained

  • 1

    tablespoon Dijon mustard

  • 2

    bay leaves

  • 1

    tablespoon chicken bouillon

  • 1

    teaspoon dried parsley (or 1 tablespoon fresh)

  • 1/2

    tsp EACH dried oregano, dried thyme, ground cumin

  • 1/4

    teaspoon pepper

  • 1/4

    teaspoon red pepper flakes (optional)

  • 4

    cups (1 pound) uncooked refrigerated cheese tortellini

  • 2-3

    cups half and half *

Directions

Melt butter in olive oil in Dutch oven/large soup pot over medium high heat. Add onions and saute for 2 minutes. Add carrots and celery and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick). Turn heat to low and gradually stir in 5 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon and all remaining herbs and spices. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender. Add tortellini and boil for 1-2 minutes or until cooked al dente. Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through. Garnish individual servings with fresh parsley and Parmesan cheese if desired.

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