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Creamy Ham, Bean, and Tortellini Soup
Creamy Ham, Bean, and Tortellini Soup
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious leftover holiday ham soup with cannellini beans and tortellini for a satisfying meal.
Ingredients:
  • 3 tablespoons butter
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 2 (15 ounce) cans cannellini beans, drained
  • 2 cups cubed fully cooked ham
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Italian seasoning
  • 0.5 teaspoon crushed red pepper flakes
  • 8 ounces frozen four-cheese tortellini
  • 0.25 cup half-and-half
  • freshly grated Parmesan cheese to taste
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • In a large soup pot over medium heat, melt the butter until sizzling. Sauté the onion for 2 minutes. Add carrots and celery and cook for an additional 2 minutes. Sprinkle in the flour and cook for 2 more minutes.
  • Combine chicken broth, cannellini beans, savory ham, tangy Dijon mustard, aromatic Italian seasoning, and spicy crushed red pepper flakes in a pot. Bring to a boil, then simmer on low for 15 minutes.
  • Cook the tortellini for 5 minutes, then stir in the half-and-half and turn off the stove. Allow the soup to sit for 5 minutes before ladling it into bowls and garnishing with Parmesan cheese and fresh parsley.

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