It looks like winter has finally arrived here in PA and I’m ready to bring out all the comfort food recipes I’ve been saving. Soup is one of the meals I make most in the winter time. I love being able to throw everything into one pot (or slow cooker) and dinner is served. Quick and easy!
This soup was hearty and thick – almost more of a stew than a soup. My kids loved it – even my daughter who HATES soup. The next time I make it, I’m going to make swap out some of the ingredients for chicken stock to make it a non-creamy version and a little bit lighter.
3 Tbsp butter
2 Tbsp olive oil
1 large chopped onion
2 carrots, thinly sliced
2 celery stalks, chopped
4 garlic cloves, minced
1/3 cup flour
6 cups chicken stock
2 Tbsp cornstarch
2 cups cooked ham, cubed
15 oz can cannellini beans, rinsed and drained
1 Tbsp dijon mustard
2 bay leaves
1 Tbsp chicken bouillon
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried cumin
1/4 tsp fresh ground pepper
4 cups uncooked refrigerated cheese tortellini
2-3 cups half and half
In a Dutch oven, melt the butter in the olive oil over medium high heat. Saute the onions for 2 minutes and then add the carrots and celery. Saute for 3 minutes and then add in the garlic. Sprinkle in the flour, stirring constantly, until it becomes a thick mixture.
Reduce the heat to low and slowly stir in 5 1/2 cups of the stock. Whisk the cornstarch with the remaining 1/2 cup of stock and pour into the pot. Mix to combine. Add in the ham, beans, mustard, bay leaves, bouillon and spices; stir. Bring to a boil, cover and reduce heat. Simmer for 15 to 20 minutes or until the vegetables are tender. Add in the tortellini and bring to a boil; cook for a couple of minutes until the pasta is al dente. Stir in the half and half – I started with 2 cups and added another 1/2 cup until it was the consistency I was looking for. Warm through. Serve and garnish with fresh parsley and grated Parmesan if desired.
Source: Carlsbad Cravings
Join Us, Pull up a Chair 
Looks tasty 🙂
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