Description
Creamy Ham and White Bean Tortellini Soup with rich flavors and hearty ingredients, perfect for a comforting meal.
Ingredients
Scale
- 3 tablespoons (42g) butter
- 2 tablespoons (30ml) olive oil
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1/3 cup (43g) flour
- 6 cups (1.4L) low sodium chicken broth, divided
- 2 tablespoons (16g) cornstarch
- 2 cups (300g) cooked and cubed ham
- 1 15 oz. (425g) can cannellini beans, rinsed and drained
- 1 tablespoon (15g) Dijon mustard
- 2 bay leaves
- 1 tablespoon (15g) chicken bouillon
- 11/2 teaspoon dried parsley (or 1 tablespoon fresh)
- 1/21/2 teaspoon dried oregano
- 1/21/2 teaspoon dried thyme
- 1/21/2 teaspoon ground cumin
- 1/41/2 teaspoon black pepper
- 1/41/2 teaspoon red pepper flakes (optional)
- 4 cups (1 pound) uncooked refrigerated cheese tortellini
- 2–3 cups (480-720ml) half and half
Instructions
- Cook the Ham: Start by sautéing the diced ham in a large pot until it is lightly browned and fragrant, about 5 minutes. Avoid overcrowding the pot to ensure the ham sears nicely.
- Add the Aromatics: Toss in the chopped onions, garlic, and any herbs you prefer. Allow them to sizzle for about 2 minutes until the onions become translucent and aromatic. Take care to avoid burning the garlic, as it turns bitter quickly.
- Introduce the Broth: Pour in 6 cups of chicken broth and bring to a gentle boil. This step is crucial for developing the soup’s flavor profile from the ham and aromatics.
- Add Beans and Spinach: Stir in the drained cannellini beans and fresh spinach into the soup base. Heat for 2-3 minutes until the spinach wilts and the beans are warmed through; avoid overcooking to prevent the beans from breaking apart.
- Incorporate the Tortellini: Gently add the tortellini to the boiling soup and stir. Cook approximately 4-5 minutes until the pasta is tender and floats to the surface. Monitor closely to prevent overcooking, which results in mushy tortellini.
- Finish with Cream: Remove the pot from heat and stir in 2-3 cups of half and half for richness. Avoid adding the cream too early to prevent curdling from the heat.
- Season and Serve: Taste and adjust seasoning with salt and pepper as necessary, aiming for a balanced flavor. Serve warm and enjoy!
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently, adding a splash of milk if the soup thickens.
- Expert Tips: Consider using pre-chopped mirepoix to save on prep time. For a richer soup, substitute half and half with heavy cream or use evaporated milk mixed with cornstarch for a lighter option.
- Reheating Instructions: Reheat on the stove over low heat until warmed through, adding broth or milk as needed to maintain the desired consistency.
- Serving Suggestions: Serve with garlic bread for a hearty meal, or pair with a fresh green salad. Top with fresh parsley and Parmesan cheese for added flavor.
- Recipe Variations: Substitute tortellini with gnocchi for a different texture. Add spinach or kale for extra nutrients, and spice up with red pepper flakes or hot sauce for heat.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg