This Ham and Bean Soup is the epitome of comfort food on your table in 30 minutes!
There is Ham and Bean Soup. Then there is Creamy Ham and Bean Soup. Then there is Creamy Ham and Bean Soup with Tortellini which is 1000X more delicious! This is the Best Ham and Bean Soup simmered with ham, white beans, onions, carrots, celery, seasonings and pillowy, cheesy tortellini. It is lusciously creamy, bursting with flavor, SO easy and lick your bowl delicious! 30 minutes never tasted so good!
Ham and Bean Soup
From my little family to yours, (click HERE for IG pic), I hope you had an absolutely magical Christmas full of the spirit of Christmas, love, and laughter. And ham. Lots of leftover ham so you can make this Creamy White Bean and Ham Tortellini Soup ASAP, because it too, is magical. Magical in its flavor, texture bursting perfection and magical in its ONE POT preparation – hallelujah!
Does it get any better than creamy soups? From my New England Clam Chowder, White Chicken Chili, Slow Cooker Potato Soup to my Chicken Gnocchi Soup, Loaded Zuppa Toscana and now this Creamy White Bean and Ham Soup. It’s warm, comforting, and satisfying, virtually a meal-in-one and crazy delicious.
The idea for this Ham and Bean Soup came a few weeks ago when Patrick thought it would be fun to bake a ham, just the two of us. His eyes were bigger than our stomachs – way bigger. I knew immediately I wanted to make Ham and Cheese Breakfast Enchiladas with Creamy Salsa Sauce (a must!) with the leftovers but there were still leftovers – thankfully.
It was then time for white bean and ham soup, but not just any white bean and ham soup, but a lightened up creamy soup with pillows of cheese filled pasta because biting into cheese stuffed tortellini makes every slurp better! Consequentially, I think this is the BEST Ham and Bean Soup out there. I hope you agree!
What Ingredients are in Ham and Bean Soup?
This Ham and Bean Soup is all about building layer upon layer of flavor.
Aromatics: The firsts layer comes from aromatic celery, carrots, garlic and onions. If you’re feeling super lazy you can substitute the garlic and onion for 1 teaspoon each powders.
Ham: You can use leftover ham OR visit your deli counter and ask for approximately 1/2 pound ham sliced into 1/4″ slices. Now, all you have to do is slice the ham the other direction to create cubes.
Beans: I like to use cannellini beans which are the same as white Italian kidney beans. The are available in both dried and canned forms, but for our easy Ham and Bean Soup, we are going to utilize the canned variety but feel free to soak your own dried beans for this recipe if you prefer. Look for dried beans that are glossy and evenly colored for the best flavor.
Tortellini: The tortellini in this Ham and Bean Soup elevates it above all others, in my humble opinion. You will need 1 pound uncooked cheese tortellini. Please use fresh, refrigerated tortellini as it is more fresh and tastes far superior than dried tortellini.
Seasonings: This Ham and Bean Soup is seasoned with Dijon (because ham and mustard belong together), chicken bouillon, dried parsley, dried oregano, dried thyme ground cumin, pepper, red pepper flakes. It may seem like a lot of ingredients but they are just a quick measure and dump. If you aren’t sure how much red pepper to add, then you can add a pinch then add more to taste at the end of cooking.
Chicken Broth: Take care your chicken broth is low sodium otherwise your soup might be too salty due to the already salty ham.
Half and Half: I often don’t keep half and half on hand, but keep heavy cream on hand. If you’re like me, you can substitute the half and half with half cream and half milk. For a healthier alternative you may substitute the half and half with evaporated milk mixed with 1 tablespoon cornstarch.
Ham and Bean Soup with Potatoes
Although I am biased to tortellini in this Ham and Bean Soup, you can make Ham and Bean soup with potatoes instead.
CAN I ADD VEGETABLES TO Ham and Bean Soup?
Absolutely! In addition to the onions, celery and carrots, you can add zucchini, spinach, broccoli, cauliflower, carrots, potatoes, etc.
How to Make the Best Ham and Bean Soup
Cook Mirepoix: First, melt butter in olive oil then saute onions, followed by carrots, celery, and garlic. Mirepoix (pronounced “meer-pwah”), is simply a fancy French term for the combination of diced carrots, onions and celery sautéed in butter/olive. Every chef will tell you that every great soup starts with mirepoix because it adds depth of flavor that can’t be achieved any other way.
Roux: Next, sprinkle in some flour and cook a couple more minutes. Cooking will get rid of the raw flour smell and raw flour taste, as opposed to just mixing the flour in broth or cream like other recipes sometimes do. The flour will work to thicken our Ham and Bean Soup. If you don’t want a creamy Ham and Bean Soup recipe then skip the flour.
Add broth: Next, stir in the chicken broth, chicken broth whisked with cornstarch, white beans, ham and hand picks herbs and seasonings. Again, if you don’t want a creamy Ham and Bean Soup, then skip the cornstarch.
Simmer: Bring to a boil, then reduce to a gentle simmer for 15-20 minutes while your house fills with the savory herb aroma. I like to cover my soup with the lid so it comes to a boil more quickly, then remove it while the soup simmers. You will want to simmer for as long as it takes for your carrots to be tender – this will depend on how thick you sliced your carrots.
Add Tortellini: Finally, add your tortellini and boil for 2 minutes or so until cooked al dente. You don’t wan’t to overcook your tortellini or else they will fall apart. Al dente tortellini also makes for better leftovers. If you aren’t sure if they are done or not, you can scoop up a tortellini, run it under cold water and taste it, taking care not to burn yourself.
Make Creamy: Stir in desired amount of half and half to make Creamy Ham and Bean Soup. If you would like a less “chunky” soup but still want it creamy, then add additional half and half. For a less “chunky” soup that is also less creamy, then thin with chicken broth.
Tips and Tricks for the Best Ham and Bean Soup
- Buy/prechop Mirepoix. Chopping the celery, onions and slicing the carrots is probably the most time consuming part of this Ham and Bean Soup recipe, but it’s so worth it. You can chop all your veggies in advance or you can even buy mirepoix by the jar at Trader Joes and other grocery stores for an easy shortcut.
- Ham Substitute: This is HAM and Bean Soup, but it is also fabulous with other proteins for when you don’t have ham on hand or if you want to mix it up! You can use lean ground turkey, lean ground beef, Italian Sausage and even shredded chicken.
- Salt to Taste. I usually specify the amount of salt in a recipe, but for this Ham and Bean Soup, you will want to add salt to taste. The amount of salt needed will depend on the saltiness of your ham and what it has already been seasoned with. Once you taste our soup a the end of cooking and if you feel like it is missing something, it is most likely salt. Start with a pinch then add more if needed.
How Do I Make Ham and Bean Soup Not Creamy?
I love creamy Ham and Bean Soup but you are welcome to make this soup just with broth. To make a non-creamy version, eliminate the flour an cornstarch and replace the half and half with chicken broth.
How do you make ham and bean soup thicker?
This Ham and Bean soup is made thick and creamy by first starting with a roux, or cooking flour in butter, then adding chicken broth whisked with cornstarch. You can whisk the cornstarch with as little as 1/2 chicken broth, just enough so it dissolves completely into a smooth slurry.
By using both a roux and the slurry cornstarch, we are able use less butter and half and half instead of heavy cream. The cornstarch thickens the broth and makes it behave like heavy cream so we get all the richness without the fat.
If you would like an even thicker soup, you can use some heavy cream in place of the half and half because the more fat, the creamier the soup.
Alternatively, if you are looking for less calories, you can use milk and increase cornstarch to 3 tablespoons but it will not be as creamy.
how long will ham and bean soup keep?
Ham and Bean Soup should be stored in an airtight container in the refrigerator. When stored correctly, it should keep for up to 5 days, but as with everything, use your best judgment.
WHAT GOES WITH Ham and Bean SOUP?
Ham and Bean Soup is a hearty meal-in-one, it barley needs a thing! You can keep it simple with a big green salad and garlic bread or crusty bread.
If you are looking for a few more refined options, we love it with Garlic Parmesan Breadsticks, or Cheesy Pesto Pull Apart Bread, Wedge Salad. and Fruit Salad.
How do I reheat Ham and Bean Soup?
The Tortellini in the Ham and Bean Soup will soak up some of the liquid, so you will want to add a splash of milk to the leftovers and reheat gently in the microwave or stove top.
CAN I FREEZE Ham and Bean SOUP?
Yes and No. No, I do not recommend freezing completed Creamy Ham and Bean soup due to the creamy nature of the soup and the tortellini. The fat in creamy soups tends to separate when frozen leaving you with an unpleasant texture and the tortellini becomes mushy.
You can freeze by preparing the Ham and Bean Soup up to the point of adding the half and half and tortellini. In other words, complete the recipe, but do not add the half and half and tortellini.
HOW DO I FREEZE Ham and Bean Soup?
- Follow recipe up to the point of adding the tortellini and half and half – do not add half and half and tortellini.
- Let soup cool completely.
- Add Ham and Bean Soup to a freezer size bag or airtight freezer safe container.
- Push out any excess air, seal, seal and freeze for up to 3 months.
- When ready to eat, let soup thaw in the refrigerator.
- Transfer soup to a Dutch oven/soup pot and warm over the stove.
- Once simmering, add tortellini and half and half per recipe directions.
Ham and Bean Soup. So crazy easy, so hearty, so satisfyingly delicious, so begging to be curled up in a large bowl and adored each spoonful by you. Because you, Santa and the Elf on the Shelf deserve to put their feet up with Creamy Ham and Bean Soup. You deserve your own magic.
Looking for more easy soups recipes?
- Minestrone Soup
- White Chicken Lasagna Soup
- Lasagna Soup
- Chicken Tortellini Soup
- Miso Soup with Chicken, Veggies, Shiitake Mushrooms
- Lemon Chicken Soup with Tortellini
- Creamy Basil Italian Parmesan Soup
WANT TO TRY THIS HAM AND BEAN SOUP RECIPE?
PIN IT TO YOUR SOUP, DINNER or ITALIAN BOARD TO SAVE FOR LATER!
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©Carlsbad Cravings by CarlsbadCravings.com

Prep Time | 5 minutes |
Cook Time | 25 minutes |
Servings | -8 servings |
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1/3 cup flour
- 6 cups low sodium chicken broth, divided
- 2 tablespoons cornstarch
- 2 cups cooked and cubed ham
- 1 15 oz. can cannellini beans, rinsed and rained
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1/2 tsp EACH dried oregano, dried thyme, ground cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups (1 pound) uncooked refrigerated cheese tortellini
- 2-3 cups half and half *
- fresh parsley
- Parmesan cheese
Ingredients
Garnish (optional)
| ![]() |
- Melt butter in olive oil in Dutch oven/large soup pot over medium high heat. Add onions and saute for 2 minutes. Add carrots and celery and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
- Turn heat to low and gradually stir in 5 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon and all remaining herbs and spices.
- Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
- Add tortellini and boil for 1-2 minutes or until cooked al dente.
- Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
- Garnish individual servings with fresh parsley and Parmesan cheese if desired.
*may use nonfat half and half and increase cornstarch to 3 tablespoons
HOW TO MAKE SOUP NOT CREAMY
For a non-creamy version, omit the flour and cornstarch and replace the half and half with chicken broth.
but do not add the half and half and tortellini.
HOW TO FREEZE Ham and Bean Soup
- Follow recipe up to the point of adding the tortellini and half and half – do not add half and half and tortellini.
- Let soup cool completely.
- Add Ham and Bean Soup to a freezer size bag or airtight freezer safe container.
- Push out any excess air, seal, seal and freeze for up to 3 months.
- When ready to eat, let soup thaw in the refrigerator.
- Transfer soup to a Dutch oven/soup pot and warm over the stove.
- Once simmering, add tortellini and half and half per recipe directions.
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One Pot Pepper Jack Chicken Fajita and Rice Soup
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Lisa Robertson says
This is wonderful ! I had to make a few small changes. I could not get fresh tortellini so I used frozen. I also used heavy cream because I had it in the fridge, and I added the parmesan cheese right to the pot. Heavenly.
Jen says
Hi Lisa, heavy cream is always a good idea 🙂 So happy you loved this soup, thank you!
Tracie says
Great recipe! My only change was I substituted the half-and-half with a 12oz can of evaporated low fat milk. It gives lots of creaminess without adding too much water to the soup. It also saves almost 900 calories.
Jen says
So happy you loved the soup Tracie, thank you! And the evaporated low fat milk is a brilliant substitution!
Becky says
Can you cook this in the crockpot?
Jen says
Hi Becky, this soup has a roux so I would have to play with the recipe to make it “crockppot” friendly. You could still make the roux on the stove and add it to the crockpot to acheive the creamy consistency. Hope that helps!
Linda O says
Just one of the best soups we’ve ever tasted! Made this last weekend for our family and everyone loved it! Can hardly wait to try out so many, many more of your recipes! Am tempted to have the family Thanksgiving in our home (even tho~ it’s not our turn) just so I can try lots more of your recipes…and then, there’s always Family Christmas, too. lol Thank you so very much for sharing with us.
Jen says
YAY! Thank you so much Linda, that is quite the compliment :)! I am excited for you to try more of my recipes as well AND love your enthusiasm to share them with your family! I can’t wait to hear what other recipes become your favorites! Thanks Linda, happy cooking!
Karen says
Omg! I made this today and it was so yummy. I didn’t change a thing ! Your picture lured me in… the ingredients sounded good and ….. now you have a new fan on your blog site! Thanks for sharing! Next time I will have to try the lower fat version.
Jen says
YAY! I am so happy it was such a hit and that you didn’t have to change a thing! And welcome to my site!!! I hope you have a lot of fun exploring and trying new recipes !
Heidi says
This was so delicious! I wilted in half a bag of spinach for some green power, and added bacon bits. So so good, and easy for a weeknight. Just what I needed! Thank you!
Jen says
Hi Heidi, I love your addition of spinach and bacon- yum! I’m so glad you found it easy and delicious, thank you!
DeAndrea says
I just found your soup via Pinterest. It looks amazing! I’ve been searching for a soup recipe to make for my husband to take into work for their Christmas lunch. The search is over! I read through all of the reviews and this looks and sounds like a winner! Time to browse your other recipes. Merry Christmas!
Jen says
So sorry for my delayed response DeAndrea, I have been super behind with all the holidays but thank you so much for taking the time to comment! I hope this was a big hit at your husband’s Christmas lunch! I hope you had a very Merry Christmas and have the Happiest New Year!
Michelle says
Soo Easy, and it really is the most delicious soup ever! I made this for a New Years party – I am in no way a chef, but to my surprise one of our guests was a Chef! – (very well know local RI Chef). He loved the soup! I have since marked your page as a “favorite” and will continue to try your recipes!
Jen says
yay! I am so happy this soup was not only so easy but was such a hit – even enough to impress a chef – wahoo! I hope you find more recipes you love just as much here – or at least close to 🙂
Leslie H. says
I stumbled upon this recipe a couple of days ago on Pinterest. It looked good and all the comments were positive, so I decided to check out the ingredients list. I had everything to make it, so I made it tonight for dinner. I just have to say that this soup is on point! It is fabulous! I rarely comment on blogs, but this soup is worthy of comments! Thank you Jen for posting this for the world to enjoy! I will be trying some of your other recipes in the near future.
Jen says
Hi Leslie, welcome to Carlsbad Cravings! I am so happy you made this soup and it was such a hit! I hope you you have fun exploring my site and hopefully will find some more favorites!
Lillie says
Made this soup with left over ham last year, and I’m doing it again this year because it’s so darn good!! I did wonder though, if the recipe could be modified to cook in my crock pot. Would the tortellini get soggy, and would it thicken well enough?
Jen says
Hi Lillie, so happy you love this soup! Yes, the tortellini would definitely get soggy. You would want to add it at the very end of cooking and then cook on HIGH for 10 minutes or so (you’ll want to monitor so they don’t get soggy). As far as thickening, you would still need to make the roux on the stove and add it to the crockpot (should get really thick) and then add it at the end before the tortellini. Not sure how thick it will get with this method – I would have to experiment to make it perfect. Hope this helps!
Lisa Merrill says
My daughter and I made this soup tonight and everyone loved it. Great balanced flavor! I really loved the one pot preparation which made cleanup a snap!
Jen says
How fun to be able to make this with your daughter! I am so happy everyone loved it and you loved the easy cleanup 🙂 One pot meals are definitely some of my favorites!
Brenda Goodfellow says
I found your recipe a few weeks ago on Pinterest. I’m new to Pinterest so I’m still learning the ins and outs. Anyway, I came across your recipe and it was so different from other soups and my hubby and I enjoy soups or as I call them one pot wonders. Your soup was fantastic!! We had it for dinner this evening along with some crusty bread and it really hit the spot! I followed your recipe to the letter with one exception, I added an extra can of cannelini beans because we really like them. Thanks so much for sharing your recipes, am already planning on making your crock pot roast beef sandwiches.
Jen says
Hi Brenda, I am so happy you found my recipe on pinterest and loved it so much! I love one one pot wonder soups as well – so easy and satisfying! I hope you enjoy some of my other soup recipes!
Kristin says
This soup was DELICIOUS! It was so good, my husband actually texted me about it (I wasn’t home for dinner)! I left out the 1/2 and 1/2 and it was still amazing! Will definitely be making again!
Jen says
That is awesome Kristin, you know its good when the husband texts about it! And I’m happy you were able to make it lighter as well and still loved it! Thank you!
Leah says
Absolutely delicious! I followed the recipe exactly as written and everyone from my kids to my parents and husband went back for more! Can’t wait to try more recipes from your site!
Jen says
Thank you so much Leah! I’m thrilled it was a hit with everyone! I am excited for you to try more recipes too – I hope you discover many new favorites!
Rachel says
I was pleasantly surprised with how flavorful this turned out! The mirepoix gave it a nice texture and the surprising combination of herbs and spices were delish. Will definitely make again!
Jen says
Awesome Rachel, I’m so happy you enjoyed this soup so much and it will be a repeat! Thank you for taking the time to comment!
Tina Conrad says
You all need to know something. I had 2 bowls. And I sopped up every single drop of soup. If I only had a bigger stomach….
Jen says
Thanks Tina! I’m so happy you loved it that much! I need a bigger stomach too!
Wendy says
This is by far the best soup I make. I change a couple of things but this recipe makes me look like an all star chef! Thank you! I lost the print out I had so I’m very happy to find you again. 🙂
Jen says
Thank you so much Wendy! I’m so happy you found the recipe again – phew! I love hearing this is your favorite soup – wahoo!
Eden Isaac says
The. Best. Soup!
Seriously, it left my husband speechless. <3
Jen says
yesssss! Thank you so much Eden!
Marti says
Just made this today. WOW! This was wonderful. Definitely going to make this again.
Jen says
Awesome Marti, I’m so happy you loved it! Thank you!
Sara says
I made this soup this weekend and it’s DELICIOUS! I cooked the tortellini separately so leftovers don’t continue to absorb the liquid in the fridge. Do you think this soup would freeze well?
Jen says
YAY! I’m so happy you loved it! Unfortunately soups with dairy don’t freeze great because the texture gets weird, sorry!