Creamy Ham and White Bean Tortellini Soup

There is Ham and Bean Soup.  Then there's Creamy Ham and Bean Soup.  Then there's Creamy Ham and Bean Soup with pasta that is 1000X additional delicious! this can be the most effective Ham and Bean Soup simmered with ham, white beans, onions, carrots, celery, seasonings and pillowy, cheap pasta. it's deliciously creamy, exploding with flavor, very easy and lick your bowl delicious! half-hour ne'er tasted therefore good!

Does it get any higher than creamy soups?  From my geographical area chowder, White Chicken Chili,  Slow cookware Potato Soup to my Chicken dumpling Soup, Loaded Zuppa Toscana and currently this Creamy pea bean and Ham Soup.  It’s warm, comforting, and satisfying, nearly a meal-in-one and crazy delicious.

The idea for this Ham and Bean Soup came a couple of weeks agone once patron saint thought it might be fun to bake a ham, simply the 2 folks.  His eyes were larger than our stomachs  – manner larger.  I knew in real time I needed to form Ham and Cheese Breakfast Enchiladas with Creamy condiment Sauce (a must!) with the leftovers however there have been still leftovers – fortunately.  

It was then time for pea bean and ham soup, however not simply any pea bean and ham soup, however a lightened up creamy soup with pillows of cheese stuffed food as a result of biting into cheese stuffed pasta makes each eat better!  Consequentially, i feel this can be the most effective Ham and Bean Soup out there.  I hope you agree!

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

1. 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).
2. 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.
3. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
4. Add tortellini and boil for 1-2 minutes or until cooked al dente.
5. Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
6. Garnish individual servings with fresh parsley and Parmesan cheese if desired.

Recipe From : Carlsbad Cravings