Creamy Ham, Bean, and Tortellini Soup
Description
This is a great soup recipe for leftover ham from any holiday - combined with cannellini beans and tortellini, this hearty cream soup won't disappoint!
Ingredients
•
3 tablespoons butter
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1 small onion, chopped
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2 carrots, peeled and sliced
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2 stalks celery, sliced
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4 tablespoons all-purpose flour
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6 cups chicken broth
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2 (15 ounce) cans cannellini beans, drained
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2 cups cubed fully cooked ham
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2 tablespoons Dijon mustard
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1 tablespoon Italian seasoning
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1/2 teaspoon crushed red pepper flakes
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8 ounces frozen four-cheese tortellini
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1/4 cup half-and-half
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freshly grated Parmesan cheese to taste
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1 tablespoon chopped fresh parsley, or to taste
Directions
1
Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
2
Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
3
Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.