Hearty, cozy, One Pot Creamy White Bean and Ham Tortellini Soup simmered with onions, carrots, celery and seasonings is SO easy and lick your bowl delicious – perfect for your leftover ham and way better than traditional ham and bean soup with the addition of cheesy tortellini!
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!
A few weeks ago, 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!
This One Pot White Bean and Ham Tortellini Soup is bursting with celery, carrots, garlic and onions that you saute, then sprinkle in some flour and cook a couple more minutes…
Then stir in your chicken broth, white beans, ham and seasonings, and simmer for 15-20 minutes while your house fills with the savory herb aroma.
Finally, add your tortellini and boil for 2 minutes or so until cooked al dente…
And stir in your half and half to creamify – that’s it! 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 White Bean, Ham Tortellini Soup. You deserve your own magic.
- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1/3 cup flour
- 6 cups chicken broth, divided
- 2 tablespoons cornstarch
- 2 cups cooked and cubed ham
- 15 oz. canneli beans, rinsed and rained
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 tablespoon chicken bouillon
- Dash - 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
- 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 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.
**You can also modify for a non-creamy version by eliminating, the flour and cornstarch and replacing the half and half with chicken broth.
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