Description

Baby it's cold outside and you will want a warm, satisfying and delicious meal to comfort you and your family. This one pot soup will do just that and can be on the table in about 30 minutes. Serve with a crusty bread and a salad, if desired.

Ingredients

• 3 T. butter
• 2 T. olive oil
• 1/2 large onion, chopped
• 2 carrots, thinly sliced
• 2 stalks celery, chopped
• 4 garlic cloves, minced
• 1/3 c. flour
• 6 c. low-sodium chicken stock/broth, divided
• 2 T. cornstarch
• 2 c. cooked, cubed ham
• 15 oz. can Cannellini beans, rinsed and rained
• 1 T. Dijon mustard
• 2 bay leaves
• 1 T. chicken bouillon
• 1 t. dried parsley (or 1 T. fresh)
• 1/2 t. EACH dried oregano, dried thyme, ground cumin
• 1/4 t. pepper
• 1/4 t. red pepper flakes, optional
• 4 c. (1 lb.) uncooked, refrigerated cheese tortellini
• 2-3 c. half and half *
• Garnish: fresh parsley, Parmesan cheese, optional

Steps

1. Melt butter in olive oil in a Dutch oven or large soup pot over medium- high heat; add onions; saute for 2 minutes. Add carrots and celery; cook, while stirring, for 3 minutes. Add garlic; saute for 30 seconds. Sprinkle in flour; cook, stirring constantly for 3 minutes. It will be thick.
2. Turn heat to low; gradually stir in 5 1/2 c. chicken stock/broth. Whisk 2 T. cornstarch with remaining 1/2 c. chicken stock/broth; add to soup. Stir in ham, beans, mustard, bay leaves, bouillon and all remaining herbs and spices. Bring to a boil; cover; reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
3. Add tortellini; boil for 1-2 minutes or until cooked al dente.