Creamy Ham and Bean Soup (with tortellini)

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!

top view of creamy Ham and Bean Soup in a white bowl with a spoon

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 SoupLoaded 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!

hearty, cozy, Creamy Ham, White Bean Tortellini Soup simmered with onions, carrots, celery and seasonings is SO easy and lick your bowl delicious! love the addition of cheesy tortellini!

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 ½ 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. 

showing how to make Ham and Bean Soup by cooking onions, carrots, celery and carrots together with olive oil


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. 

hearty, cozy, Creamy Ham, White Bean Tortellini Soup simmered with onions, carrots, celery and seasonings is SO easy and lick your bowl delicious! love the addition of cheesy tortellini!

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. 

showing how to make ham and bean soup by simmering until vegetables are tender

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. 

hearty, cozy, Creamy Ham, White Bean Tortellini Soup simmered with onions, carrots, celery and seasonings is SO easy and lick your bowl delicious! love the addition of cheesy tortellini!

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 ½ 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 WHITE BEAN and HAM 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 WHITE BEAN AND HAM SOUP?

  1. Follow recipe up to the point of adding the tortellini and half and half – do not add half and half and tortellini.
  2. Let soup cool completely.
  3. Add Ham and Bean Soup to a freezer size bag or airtight freezer safe container.
  4. Push out any excess air, seal, seal and freeze for up to 3 months.
  5. When ready to eat, let soup thaw in the refrigerator.
  6. Transfer soup to a Dutch oven/soup pot and warm over the stove.
  7. 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?

hearty, cozy, Creamy Ham, White Bean Tortellini Soup simmered with onions, carrots, celery and seasonings is SO easy and lick your bowl delicious! love the addition of cheesy tortellini!

WANT TO TRY THIS HAM AND BEAN SOUP RECIPE?

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©Carlsbad Cravings by CarlsbadCravings.com

hearty, cozy, Creamy Ham, White Bean Tortellini Soup simmered with onions, carrots, celery and seasonings is SO easy and lick your bowl delicious! love the addition of cheesy tortellini!

Creamy Ham and White Bean Tortellini Soup

This Creamy Ham and White Bean Tortellini Soup is the epitome of comfort food on your table in 30 minutes! Its 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!
Servings: 6 -8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

  • 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 *

Garnish (optional)

  • fresh parsley
  • Parmesan cheese

Instructions

  • 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 ½ cups chicken broth. Whisk 2 tablespoons cornstarch with remaining ½ 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.

Notes

*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

  1. Follow recipe up to the point of adding the tortellini and half and half – do not add half and half and tortellini.
  2. Let soup cool completely.
  3. Add Ham and Bean Soup to a freezer size bag or airtight freezer safe container.
  4. Push out any excess air, seal, seal and freeze for up to 3 months.
  5. When ready to eat, let soup thaw in the refrigerator.
  6. Transfer soup to a Dutch oven/soup pot and warm over the stove.
  7. Once simmering, add tortellini and half and half per recipe directions. 
 
 

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102 Comments

  1. Marisa Franca @ All Our Way says

    Do you know what I like about your recipes?? EVERYTHING! I like that you make the dishes spicy and the ingredients all compliment each other so very well. Then to top that all off your photos are so deliciously appealing. I really crave soup and this ham and bean tortellini soup will help that craving. Hope you had a marvelous Christmas. Wishing you a very Happy New Year!

    • Jen says

      You are the sweetest, Marisa, thank you!! I love me some spice and I love making soups – they are just so comforting and easy! Thank you so much for your super kind comment – the photography has been a fun part of blogging that I never expected 🙂

      • Debi says

        Do you think this recipe can be made without the tortellini? I’m on Weight Watchers and I didn’t want to have the extra points

        • Jen says

          Hi Debi, it certainly can be made without the tortellini it just won’t taste the same 🙂 You might want to substitute a favorite vegetable or additional beans to add some more texture. Hope that helps!

    • Beth Napper says

      Soup is my jam. This recipe is stellar. Absolutely delicious and a big hit in my home. I will make this over and over again.

      • Jen says

        Yes! We can jam together 🙂 I’m thrilled this was such a hit Beth and is a new family favorite – yay! thank you!!!

    • Jen says

      Thanks so much Jenna! Its a good one, enjoy!

  2. Therese says

    Made the Creamy White Bean and Ham, Tortellini Soup tonight and it was a huge hit Which I wasn’t surprised !! 🙂 I did add a can of black beans as well. Everything I’ve made from your posts have been 5 stars!! I don’t usually write a review but i want people to know they are missing out if they’re only commenting on your beautiful photos and not trying these delicious recipes! Thank you for another yummy soup that will be made again and again! 🙂

    • Jen says

      Oh Therese, you are so sweet and I love your addition of black beans! Thank you so much for your super kind comment, you seriously made my day! THANK YOU for trying my recipes and commenting and I am thrilled everything you have made has been “5 stars” – wahoo! I hope you have a very Happy New Year!

  3. Anita says

    I had dinner company last week and made this soup. It was so so good! I dreamed all night about eating the one portion left for lunch. My husband had it out the next morning and was taking it to work. Luckily for me, I have a sweet husband who took pity on me and let me have it! Make this soup! You will be so happy you did!

    • Jen says

      Awesome Anita, I am thrilled you and your company loved this soup – enough to dream about it! And what an unselfish husband – so sweet :)!!

  4. Deirdre Weaver says

    Oh my, I made the Creamy White Bean Tortellini Soup tonight and it is fantastic. Thank you for sharing the recipe.

    • Jen says

      You are so welcome, and thrilled you loved it! Thanks Deidre!

  5. natalie says

    Hello! I loved this soup but had a quick question! The recipe calls for 6 cups of soup but the directions only use abt 3 cups. Is that correct?

    • Jen says

      Hi Natalie, I am so happy to hear you are enjoying this soup! In the directions its says, “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 and all remaining herbs and spices.” So all 6 cups are used in this step. Was there something else you were referring to that I can help with?

  6. LAVERNE says

    Does this freeze well?

    • Jen says

      Hi Laverne, I have not frozen this but a lovely reader left a comment that they froze the leftovers and it worked out great – so you should be good to go! Enjoy!

  7. Denise Gonda says

    Super delicious! Usually my husband doesn’t like soup as a main dish but this is hearty enough to get him full. Amazing recipe!

    • Jen says

      Hi Denise! So happy you AND your husband enjoyed this! Thank you!! xo

  8. Shelly says

    Another winner!! Your recipes never disappoint! I made this soup and it was so good!! I wanted to use my leftover ham bone so I simmered it in 4 cups chicken stock and some water for about an hour – then followed the recipe except I only added about a cup of half and half. It made so much so I decided to try freezing it and it came out great! We had the leftovers last night!

    • Jen says

      Hi Shelly, I am thrilled you are loving my recipes and loved this one too, thank you! I love that you used your leftover ham bone – even better! Glad to hear this freezes well too so I can pass that on to other readers. Thanks Shelly!

  9. Dawn Clarke says

    This soup was A-mazing!!! I don’t usually leave comments but after having finished my first bowl of this lovely nectar, I just knew I had to! So delicious and creamy and hearty…..I’m already planning to make again as a take-along meal for my parents. I just recently discovered your blog but have pinned just about everything on it!! One recipe down, and a bunch more to go! Definitely 5-stars and I love all of your photos. Awesome job, Jen!!

    • Jen says

      Hi Dawn, I am thrilled you loved this soup – even enough to leave a comment 🙂 and welcome to Carlsbad Cravings! I am so glad you found my blog! I hope you continue to have lots of fun exploring and trying new recipes! so fun!

  10. Rehana says

    Is there something I can substitute the half and half with that will still bring creaminess out? I can’t eat dairy. This looks so delicious though I’d love to still make it!

    • Jen says

      Hi Rehana! I would add an extra can of white beans then remove about 1 1/2 cups of soup (try and get mostly beans) and puree until smooth then add back to the soup. Hope this helps!

  11. Becca says

    This looks amazing! Quick question – have you made this with something other than ham? Wondering if sausage would be good?

    • Jen says

      Hi Becca, I think this would be absolutely delicious with sausage or even chicken! Enjoy!

  12. Janine says

    Made good use of our spiral ham leftovers. Delicious! Even our toddler finished his bowl!

    • Jen says

      Awesome Janine! I’m glad you could make good use of your leftover ham and everyone loved it! Thank you so much!

  13. Shannon says

    How big of pot do you need?

    • Jen says

      I Shannon, I used a 7 quart Dutch oven so I would say you need at least a 5 quart Dutch oven or stock pot. Hope this helps!

  14. Katie says

    Just made this yesterday and it is fantastic! I had smoked a ham for Easter, so used the bone and left over meat. Great flavor!! My grand daughter can’t get enough!! Thank you

    • Jen says

      Hi Katie, the addition of smoked ham and bone sounds delicious! I am so happy you and even your granddaughter loved it! Happy belated Easter!

  15. travel says

    I made this tonight (the non-creamy version – trying to eat better). Yummy!!!! When I make it again, I will not add the ham when indicated and, after the 20-minute cooking period, I will puree the ingredients and then add the ham and heat up. Tonight I used orzo instead of tortellini because that is what I had. May not
    add any pasta next time but may increase the beans to two cans. The flavors were marvelous!

    • Jen says

      I am so glad you were able to make the non-creamy version and enjoyed it! Your next version with the puree sounds absolutely wonderful as well! Thank yo so much!

  16. Shawna says

    This is my favorite soup by far! Made it a couple times. I make it vegetarian by leaving out the ham and adding spinach. I freeze leftovers in a muffin pan then pop in a gallon baggy for excellent quick lunches! Pinned to my VIP board……VERY Important PINS! Thank you!

    • Jen says

      I am honored this soup made it to your VIP Board – thank you Shawna! And oh my goodness, your tip about freezing leftovers in a muffin tin is absolutely genius, thanks for sharing! I hope you find more recipes here to add to your VIP board 🙂

      • Shawna says

        We call them soup pucs and usually two of them are perfect and quick for lunch. Usually 2 min in the microwave and it tastes just made. We do that with a lot of leftovers so we have quick office lunches.

        • Jen says

          Soup pucs is perfect and I love the idea of doing it with other leftovers – I might have to share this tip with my readers if you don’t mind?

          • Jen says

            Thank you! Enjoy!

  17. Rachel says

    This sounds amazing, I love everything about it minus the mustard. Can you taste the mustard or could you do it without the mustard. I just had oral surgery and I’m looking for different recipes for soups, I’m tired of chicken and rice already and idk how much longer until I can eat real food again!

    • Jen says

      Hi Rachel, I hope you recover quickly from your surgery! The mustard adds a dimension of flavor without tasting like “mustard” but if you are concerned about it you can definitely leave it out! Good luck!

  18. pamela says

    I just want to say its not winter here in fla yet but I could not help my self I had to make this soup it was awesome the best soup I ever ate and my husband love it to I made cesent rolls to go with it this is defintly a keeper I’m vey exicited to try your deserts to … u have wonderful recipes keep up the good work jen thanks again

    • Jen says

      Wow, Pamela, “the best soup you ever ate” – that is the ultimate compliment – thank you so much!!! And crescent rolls sound like the absolutely perfect accompaniment! Thank you for trying my recipes, I hope you love the desserts just as much as the savory ones!

  19. Meghan says

    I made this last Thursday, and it was amazing! Even better as time went on. I added a good chunk of smoked gouda and used whipping cream and it just elevated it. Next time I’ll add some instant potatoes for a thicker soup!

    • Jen says

      I am so glad you liked the soup Meghan and oh my goodness, smoked gouda sounds absolutely heavenly!

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. 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 !

  25. 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!

  26. 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!

  27. 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 🙂

  28. 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!

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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!

  35. 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!

  36. 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!

  37. Eden Isaac says

    The. Best. Soup!
    Seriously, it left my husband speechless. <3

    • Jen says

      yesssss! Thank you so much Eden!

  38. 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!

  39. 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!

  40. Rachael White says

    Can’t wait to try this! Just to let you know, when I clicked on your pin for this post on Pinterest it led to this site, which had your pic and full recipe posted: http://www.cucinadeyung.com/2017/05/one-pot-creamy-white-bean-and-ham.html?m=1
    Didn’t know if you’d given them permission to do that, but I know a lot of sites are stealing recipes so thought I’d let you know just in case. I’ll be pinning from your URL instead.

    • Jen says

      Hi Rachael, thank you so much for letting me know. Pin redirecting is a HUGE problem right now. People find the most popular pins then funnel them to their site – even if its completely unrelated. I’m glad you were able to find the original recipe – I hope you love it!

  41. Susan says

    Can I use other white beans, like Great Northern or Navy beans?

  42. Pattie Panagakos says

    I have a daughter who eats dinner before the family because of her job – I wonder if I can make the tortellini on the side for her and just pour the soup over – so that it they don’t get Snuggie waiting for the rest of the family to eat an hour and half later—- would love to make this tomorrow with my left over Easter ham =} just unsure how to make it work and keep it “fresh” haha any tips would be appreciated =} I have tried several of your dishes all have been great and work great for families with busy schedules

    • Jen says

      Hi Pattie, I’m so pleased you are enjoying my recipes, thank you! Yes, cooking the tortellini separately will work perfectly, just toss it in a little olive oil so i doesn’t stick together. Enjoy!

  43. Catherine says

    I cannot tell you how many times I make this soup for me and my son-in- law. Love it! I do not use the tortellini tho, and just use an extra can of beans. However I was re-reading the recipe tonight and saw your comment about potatoes. Would you just add diced ones in at the same time as the carrots? I think that would be an interesting change. I also liked the suggestion someone made about spinach and bacon. Yummm. And, being a widow, I freeze a couple bags of this for myself and even a little runny, it’s still out-of- this-world good!! Thank you so much for this recipe!!

    • Jen says

      Hi Catherine, I’m thrilled this Creamy Ham and Bean Soup is such a favorite and you enjoy freezing it too! Yes, I would add the potatoes at the same time as the carrots – I think it would be fabulous!

  44. Lisa says

    Made this tonight with a few substitutions as I didn’t feel like going out to the store. I used rotisserie chicken and black and dark kidney beans. I also used whole milk instead of half and half. It came out amazing even with all my substitutions. Tons of flavor. My husband loved it!

    • Jen says

      I’m so happy to hear that Lisa! I love it when I already have everything to make a recipe work at home!

  45. Tami says

    “4 cups (1 pound) uncooked refrigerated cheese tortellini” – is this the hard, dried stuff in the box or the soft tortellini in the refrigerated section?

    • Jen says

      It is the softer kind in the refrigerated section “refrigerated cheese tortellini” Enjoy!

  46. Rose says

    I always like to have a cup of soup or salad with dinner so when I came across this I thought it would be perfect for tonight. It was a big hit. I made it just as is and it was delicious. I am not a big fan of any kind of mustard but it gave the soup such a flavor I wouldn’t think of leaving it out. This was very filling and to be honest we could have just had a bowl of this with some bread and it would have been satisfying enough for dinner. We had the rest the next day for lunch and it was even better.

    • Jen says

      Sorry for my delayed response Rose, but thank you so much for taking the time to comment! I’m so pleased you loved this recipe so much – including the mustard 😉

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