Creamy Ham and Tortellini Soup with White Beans turns leftover ham into cold weather comfort food. This soup has so much great flavor and the addition of some half-and-half and cheese tortellini makes it super filling and satisfying.
I’m not a huge fan of ham by itself but I love using it as an ingredient in recipes like Pineapple and Ham Cheese Ball, Ham Tetrazzini, and Ham and Cheese Hash Brown Casserole. Ham is especially good in soups like this Creamy Ham and Potato Chowder as well as this Creamy Ham and Tortellini Soup with White Beans which is a recipe I’ve adapted from Carlsbad Cravings, one of my favorite food blogs.
This soup has quite a few ingredients but that’s why it has such great flavor. There’s onion, celery, carrots, and garlic plus dried basil thyme, crushed red pepper flakes, a bay leaf and some parsley. A chicken bouillon cube really ups the flavor.
The diced ham and cheese tortellini plus the beans make this soup filling enough to be a meal in and of itself. Enjoy!
- 4 tablespoons butter
- 1/2 large onion, chopped
- 1 celery rib, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 bay leaf
- 1 chicken bouillon cube, crushed
- 1/4 teaspoon black pepper
- 2 cups chopped ham
- 1 tablespoon chopped fresh parsley
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups half-and-half
- 1 (9-ounce) package refrigerated cheese tortellini
- Melt butter over medium heat in a large Dutch oven.
- Add onion, celery, and carrots and cook until soft, about 5 minutes.
- Add garlic and cook 1 more minute.
- Sprinkle flour over cooked veggies and stir and cook for 1 minute.
- Gradually whisk in the chicken broth. Add bay leaf, black pepper, chicken bouillon, and ham and bring to a simmer.
- Simmer for 20 minutes. Add white beans, parsley, and half-and-half.
- When mixture returns to a simmer, add tortellini. Cook for 2 minutes. Remove from heat and serve.
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Recipe adapted from Carlsbad Cravings