Creamy Ham, Bean, and Tortellini Soup recipe
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Ingredients
- 3 tablespoons butter 1 small onion, chopped 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 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
Nutrition Info
- 454 caloriescarbohydrate: 45.4 gcholesterol: 67.1 mgfat: 20.1 gfiber: 7.3 gprotein: 21.6 gsaturatedFat: 9.2 gservingSize: -sodium: 2365.5 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Creamy Ham, Bean, and Tortellini Soup
Directions
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Melt butter in a large soup pot over medium heat. Add onion and cook for 2 minutes. Add carrots and celery and cook an additional 2 minutes. Sprinkle flour over mixture and cook 2 more minutes.
Mix chicken broth, cannellini beans, ham, Dijon mustard, Italian seasoning, and crushed red pepper flakes into the pot. Bring to a boil. Reduce heat and simmer for 15 minutes.
Add tortellini and cook 5 minutes. Stir in half-and-half and turn stove off. Let soup sit for 5 minutes. Ladle soup into bowls and garnish with Parmesan cheese and fresh parsley.