Creamy Ham, Bean, and Tortellini Soup

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!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 454 Calories

Ingredients

• 3 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 tablespoon Italian seasoning
• 1 small onion, chopped
• 2 stalks celery, sliced
• 6 cups chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh parsley, or to taste
• 2 carrots, peeled and sliced
• 2 cups cubed fully cooked ham
• 2 (15 ounce) cans cannellini beans, drained
• freshly grated Parmesan cheese to taste
• 8 ounces frozen four-cheese tortellini
• 0.25 cup half-and-half
• 0.5 teaspoon crushed red pepper flakes

Recipe Instructions

Step 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.

Step 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.

Step 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.