Creamy White Bean and Ham Tortellini Soup
Description
There is still enough cold weather ahead to enjoy this wonderfully creamy, delicious soup. It is full of veggies, chunks of ham and pillows of cheesy tortellini. Serve with a crusty bread and a salad.
Ingredients
3-4 T. butter
2 T. olive oil
½ large onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
5 garlic cloves, minced
1/3 c. flour
6 c. chicken stock/broth, divided
2 T. cornstarch
2 c. ham, cooked and cut into cubes
15 oz. canned cannellini beans, rinsed and drained
1 T. Dijon mustard
1 t. dried parsley or 1 T. fresh diced parsley
2 bay leaves
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. ground cumin
1/4 t. freshly ground black pepper
1 T. chicken bouillon
1/4 t. crushed red pepper flakes, optional
16 oz. uncooked refrigerated cheese tortellini
2-3 c. half and half
fresh parsley, for garnish, if desired
Parmesan cheese, if desired
6-8 servings
Directions
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Wash vegetables; chop celery and onion; thinly slice the carrots; peel the garlic and mince.
Melt butter in olive oil in a a large soup pot over medium-high heat. Add onions; saute 2 minutes; add carrots and celery; cook, while stirring, 3 minutes. Add garlic; saute 30 seconds. Sprinkle in flour; cook, stirring constantly 3 minutes. The consistency will be thick.
Turn heat to low; gradually stir in 5 ½ c. chicken stock/broth.
Whisk 2 T. cornstarch with the remaining ½ c. chicken stock/broth; add to soup. Stir in ham, beans, Dijon mustard, bay leaves and all remaining seasonings. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
Add tortellini; boil 1-2 minutes or until cooked al dente.
Stir in half and half, adding additional half and half or chicken stock/broth, if desired for a little thinner soup; cook until warmed through.
Ladle into individual bowls. Garnish with fresh parsley and Parmesan cheese, if desired.
*If using non-fat half and half, increase the cornstarch to 3 T.
**If wanting a non-creamy soup, eliminate the flour and cornstarch and replace the half and half with chicken stock/broth.