Ham, Bean, and Tortellini Soup with a Creamy Twist

Ingredients

• 1 small onion, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 tablespoons all-purpose flour
• 6 cups chicken broth
• 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
• freshly grated Parmesan cheese to taste
• 1 tablespoon chopped fresh parsley, or to taste

Step 1

Melt some butter in a large pot over medium heat. Toss in the chopped onion and let it cook for a couple of minutes until it starts to soften. Then add the carrots and celery, cooking for another couple of minutes. Sprinkle the flour over the veggies and stir it all around, cooking for about 2 more minutes to get rid of the raw flour taste.

Step 2

Pour in the chicken broth, cannellini beans, diced ham, Dijon mustard, Italian seasoning, and a pinch of crushed red pepper flakes. Bring everything up to a boil, then lower the heat and let it simmer gently for about 15 minutes so the flavors can come together.

Step 3

After that, add the tortellini and cook just until they’re tender, about 5 minutes. Stir in the half-and-half, then take the pot off the heat and let the soup sit for a few minutes to thicken slightly.

Step 4

Serve it up in bowls, and if you like, sprinkle with some Parmesan cheese and fresh parsley for a nice finishing touch. Enjoy!