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!
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.