- 3tablespoons butter
- 2tablespoons olive oil
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1/3cup flour
- 6cups low sodium chicken broth, divided
- 2tablespoons cornstarch
- 2cups cooked and cubed ham
- 115 oz. can cannellini beans, rinsed and rained
- 1tablespoon Dijon mustard
- 2 bay leaves
- 1tablespoon chicken bouillon
- 1teaspoon dried parsley(or 1 tablespoon fresh)
- 1/2tsp EACH dried oregano, dried thyme, ground cumin
- 1/4teaspoon pepper
- 1/4teaspoon red pepper flakes(optional)
- 4cups (1 pound) uncooked refrigerated cheese tortellini
- 2-3cups half and half*
- fresh parsley
- Parmesan cheese
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.