One Pot Creamy White Bean Tortellini Soup

Instructions

1. Melt butter in olive oil in Dutch oven/large soup pot over medium high heat. Add onions and saute for 2 minutes. Add carrots and celery and cook, while stirring, for 3 minutes. Add garlic and saute for 30 seconds. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
2. Turn heat to low and gradually stir in 5 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon and all remaining herbs and spices.
3. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
4. Add tortellini and boil for 1-2 minutes or until cooked al dente.
5. Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
6. Garnish individual servings with fresh parsley and Parmesan cheese if desired.

Ingredients 3 tablespoons butter 2 tablespoons olive oil 1/2 large onion, chopped 2 carrots, thinly sliced 2 stalks celery, chopped 4 garlic cloves, minced 1/3 cup flour 6 cups low sodium chicken broth, divided 2 tablespoons cornstarch 2 cups cooked and cubed ham 1 15 oz. can cannellini beans, rinsed and rained 1 tablespoon Dijon mustard 2 bay leaves 1 tablespoon chicken bouillon 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 tsp EACH dried oregano, dried thyme, ground cumin 1/4 teaspoon pepper 1/4 teaspoon red pepper flakes (optional) 4 cups (1 pound) uncooked refrigerated cheese tortellini 2-3 cups half and half * Garnish (optional) fresh parsley Parmesan cheese