Creamy Ham, Bean, and Tortellini Soup
Got leftover ham from the holiday that you don't know what to do with? Look no further. Transform it into a rich and creamy soup. Don't be surprised if your family asks you to make a ham just to have this soup from the leftovers. Garnish with shredded Parmesan cheese and chopped parsley if desired.
- Serves: 6 persons
- 3tablespoons butter
- 1small onion, chopped
- 2carrots, peeled and sliced
- 2stalks celery, sliced
- 4tablespoons all-purpose flour
- 6cups chicken broth
- 2(15 ounce) cans cannellini beans, drained
- 2cups cubed fully cooked ham
- 2tablespoons Dijon mustard
- 1tablespoon Italian seasoning
- ½teaspoon crushed red pepper flakes
- 8ounces frozen four-cheese tortellini
- ¼cup half-and-half
- freshly grated Parmesan cheese to taste
- 1tablespoon chopped fresh parsley, or to taste
Step 1Melt 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.
Step 2Mix 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.
Step 3Add 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.