Description

Don't know what to do with all of that leftover ham? Make this comforting, satisfying soup that will warm you up on those cold days. It's made with ham, fresh cheese filled tortellini, veggies, chicken broth/stock and tasty seasonings. Serve with a crusty

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 broth/stock, divided
• 2 t. cornstarch
• 2 c. cooked and 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. black pepper
• 1/4 t. red pepper flakes, optional
• 4 c. (1 lb.) uncooked, refrigerated cheese tortellini
• 2-3 cups half and half *
• optional garnish: fresh parsley, shredded Parmesan cheese

Steps

1. Melt butter in olive oil in a large soup pot or Dutch oven over medium- high heat; add onions; saute 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. Iit will be thick.
2. Turn heat to low; gradually stir in 5 1/2 c. chicken broth/stock. Whisk in 2 T. cornstarch with remaining 1/2 c. chicken broth/stock; add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon and all remaining herbs and spices.
3. Bring to a boil; cover; reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.