One Pot Creamy Tortellini Soup
This Creamy Tortellini Soup is a delicious and easy dish that you can throw it together in a matter of MINUTES! The tortellini in the soup makes this one of my very favorites!
Serving6
Ingredients
- 4 Tablespoons butter
- 1 onion, chopped
- 1 cup carrots, sliced
- 4 stalks celery, sliced
- 4 teaspoons minced garlic
- ⅓ cup flour
- 6 cups chicken broth, divided
- 2 Tablespoons cornstarch
- 2 cups cooked ham, cubed
- 15 ounces Cannellini beans, (rinsed and drained)
- 1 Tablespoon dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon pepper
- 16 ounces cheese tortellini, (in the refrigerated section)
- 1 cup half and half
- 3 cups milk
- 1 Tablespoon fresh parsley, chopped and divided
- ½ cup shredded Parmesan cheese, divided
Instructions
- Melt butter in soup pot over medium high heat.
- Add onions and saute for 2 minutes.
- Add carrots and celery and cook stirring constantly for 3 minutes.
- Add garlic and saute for 30 seconds.
- Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
- 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 in a separate bowl and then add to soup.
- Stir in ham, beans, Dijon mustard, herbs and spices.
- Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
- Add tortellini and boil for 1-2 minutes or until cooked Al Dente.
- Stir in half and half, and milk, adding additional milk or broth if desired for a thinner soup and warm through.
- Top with fresh parsley and Parmesan cheese
Nutrition
Calories: 642 kcal · Carbohydrates: 66 g · Protein: 33 g · Fat: 28 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 109 mg · Sodium: 2111 mg · Potassium: 707 mg · Fiber: 8 g · Sugar: 11 g · Vitamin A: 4389 IU · Vitamin C: 31 mg · Calcium: 479 mg · Iron: 5 mg