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.

• 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
• ½ teaspoon crushed red pepper flakes
• 1 small onion, chopped
• 2 stalks celery, sliced
• 6 cups chicken broth
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh parsley, or to taste
• ¼ cup half-and-half
• 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

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.