Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Pointers
- Use leftover ham or smoked ham for extra flavor.
- Rinse canned beans before adding to reduce saltiness.
- Cook the tortellini separately to avoid overcooking it in the soup.
Ingredients 0/13
Why This Recipe Is So Tasty
Step 1
Melt the butter in a large pot over medium heat. Once it’s melted, toss in the chopped onion and cook 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 about 2 more minutes to get rid of the raw flour taste.
Step 2
Pour in the chicken broth along with the cannellini beans, diced ham, Dijon mustard, Italian seasoning, and a pinch of crushed red pepper flakes. Bring the mixture up to a boil, then lower the heat and let it simmer gently for 15 minutes so the flavors can come together.
Step 3
After that, stir in the tortellini and cook for about 5 minutes until they’re tender. Pour in the half-and-half, give everything a good stir, and turn off the heat. Let the soup rest for 5 minutes to thicken up a bit. Serve it up in bowls and sprinkle with some Parmesan cheese and fresh parsley to finish.
