Ham & Tortellini Soup is a cozy dish that brings warmth to chilly evenings and is a great way to use leftover holiday ham. It’s rich and creamy, perfect for those days when you want something hearty and satisfying.
Solves weeknight dinner stress by using pantry staples, stretches leftovers into a hearty soup, and delivers a creamy texture with modest dairy.
I used to struggle with what to do with all that leftover ham after the holidays. It always felt like a waste to toss it, but sometimes I just didn’t know how to use it up in a way that felt fresh. That’s where this recipe comes in!
This soup comes together in just about 30 minutes, so it’s great for weeknights when you’re short on time. Plus, it only requires one pot, which means minimal cleanup afterward. You get that creamy texture without a long list of ingredients or tons of pots to wash.
If you love soups that are quick and simple, you’re in for a treat! If you want to add a little something sweet on the side, check out my Chicken Orzo Salad for a tasty pairing!
Why You Will Love This Recipe
- Texture It’s got these pillowy, cheesy tortellini that add a fun bite to every spoonful. You’ll appreciate the blend of creaminess and a slight chew.
- Flavor The savory combination of ham and aromatic veggies makes each bowl hearty and satisfying. It’s rich without being overly heavy, hitting all the right notes.
- Convenience Being a one-pot dish, cleanup is a breeze. You get a delicious meal on the table in just 30 minutes, perfect for busy weeknights.
- Storage Leftovers keep well in the fridge for up to five days. Just reheat with a splash of milk for that same creamy goodness anytime.
Creamy Ham and White Bean Soup
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Method: Stovetop
- Diet: Contains meat
Description
Creamy Ham and White Bean Tortellini Soup with rich flavors and hearty ingredients, perfect for a comforting meal.
Ingredients
- 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
Find it online: https://bakeitwell.com/ham-tortellini-soup
Recipe Tips
- If the tortellini turns mushy, stick to cooking it until it’s just al dente for a better texture in the soup.
- When the soup thickens after storing, a splash of broth or milk will help thin it back to your desired consistency.
- If flavors seem mild, a quick taste test at the end allows you to add a little extra salt or spices to brighten things up.
- When short on prep time, consider purchasing pre-chopped mirepoix; it can save you valuable minutes in the kitchen.
- For a lighter soup option, swapping half and half for evaporated milk mixed with cornstarch can keep the creaminess while cutting calories.
Serving Suggestions
Serve this creamy ham and white bean soup with garlic bread for a hearty meal. Pair it with a fresh green salad to complement the dish.
This soup can also enhance a comforting family dinner or winter meal spread. Consider using it as a base for a savory casserole or as a filling in gluten-free wraps.
Top the soup with fresh parsley and Parmesan before serving to add flavor. A drizzle of olive oil can also provide an extra layer of richness.
Recipe variations
- You can substitute the tortellini with gnocchi for a hearty alternative that adds a different texture to your soup.
- Add 1 tablespoon of Dijon mustard for a zesty kick or 1 teaspoon of smoked paprika for a smoky flavor boost.
- Either use spinach or kale to increase the nutritional value, or add 1 cup of sweet corn for a touch of sweetness.
- If you plan to serve a larger gathering, double the recipe by using 12 cups of chicken broth and 8 cups of half and half.
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How to Store?
To keep your creamy ham and white bean soup fresh, follow these storage tips:
Refrigeration: Store soup in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Freezing: Freeze soup in a freezer bag, leaving space for expansion, for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat soup gently on the stove, adding a splash of milk if desired to restore creaminess.
Other Recipes You’ll Love
- Shrimp Orzo Salad
- Mediterranean Shrimp Orzo Salad with Feta and Lemon
- Lemon Herb Chicken Avocado Orzo Salad
- Pesto Chicken Avocado Orzo Salad
If you enjoyed this Ham & Tortellini Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
