Creamy Soup with Ham, Beans, and Tortellini

Ingredients

• 3 tablespoons butter
• 1 small onion, chopped
• 2 carrots, peeled and 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
• ½ teaspoon crushed red pepper flakes
• 8 ounces frozen four-cheese tortellini
• ¼ cup half-and-half
• freshly grated Parmesan cheese to taste
• 1 tablespoon chopped fresh parsley, or to taste

Step 1

Melt the butter in a large pot over medium heat. Toss in the chopped onion and cook it for about 2 minutes until it starts to soften. Then add the carrots and celery, cooking everything together for another couple of minutes. Sprinkle the flour over the veggies and stir it in well, letting it cook for a few more minutes to get rid of the raw flour taste.

Step 2

Pour in the chicken broth along with the cannellini beans, diced ham, a spoonful of Dijon mustard, Italian seasoning, and a pinch of crushed red pepper flakes. Bring the mixture to a boil, then lower the heat and let it simmer gently for about 15 minutes so the flavors can meld.

Step 3

After that, add the tortellini to the pot and cook for around 5 minutes until the pasta is tender. Stir in the half-and-half, then turn off the heat. Let the soup rest for a few minutes to thicken slightly and let everything come together.

Step 4

Serve it up in bowls and sprinkle with some freshly grated Parmesan and chopped parsley for a nice finishing touch. Enjoy!