One Pot Creamy White Bean and Ham, Tortellini Soup
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
Directions
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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.
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.
Bring to a boil; cover; reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
Add tortellini; boil for 1-2 minutes or until cooked al dente. Stir in half and half, adding additional half and half or broth/stock, if desired for a less chunky soup; heat until warmed through.
Serve individual servings garnished with fresh parsley and Parmesan cheese, if desired.
6-8 servings.
*If using non-fat half and half, increase cornstarch to 3 T.
Tip: If wanting a non-creamy version, eliminate the flour and cornstarch and replace the half and half with chicken broth/stock.