THE RECIPE JOURNAL · Main Course
Creamy Tortellini Soup Loaded with Ham and Beans
This hearty soup is the perfect cozy meal, combining tender tortellini with savory ham and creamy beans for a satisfying bite. It’s easy to make and full of comforting flavors that everyone will love.
FROM THE KITCHEN • Creamy Tortellini Soup Loaded with Ham and Beans
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by melting 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 well, letting it cook for a few more minutes to get rid of the raw flour taste.
02
Step 2
Next, pour in the chicken broth, then add the cannellini beans, diced ham, Dijon mustard, Italian seasoning, and a pinch of crushed red pepper flakes. Bring the soup to a boil, then lower the heat and let it simmer gently for about 15 minutes so all the flavors can come together.
03
Step 3
After that, stir in the tortellini and cook until it’s tender—usually around 5 minutes. Once the pasta is ready, pour in the half-and-half, give it a good stir, and turn off the heat. Let the soup sit for a few minutes to thicken up and get nice and creamy.
04
Step 4
Finally, ladle the soup into bowls and sprinkle on some Parmesan cheese and fresh parsley for a little extra flavor and color. Enjoy!
Why you’ll love it
This soup is comforting and hearty, perfect for chilly days. The creamy broth pairs beautifully with tender tortellini, savory ham, and creamy beans, making every spoonful satisfying and full of flavor.
How to serve
Serve with crusty bread or garlic toast to soak up the delicious broth. A simple green salad on the side adds a fresh contrast to the richness of the soup.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally to keep the soup smooth and creamy. Avoid freezing, as the cream and tortellini may separate.
