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!
ServingServing: 6
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Ingredients
4Tablespoonsbutter
1onion, chopped
1cupcarrots, sliced
4stalkscelery, sliced
4teaspoonsminced garlic
⅓cupflour
6cupschicken broth, divided
2Tablespoonscornstarch
2cupscooked ham, cubed
15ouncesCannellini beans, (rinsed and drained)
1Tablespoondijon mustard
½teaspoondried oregano
¼teaspoonpepper
16ouncescheese tortellini, (in the refrigerated section)
1cuphalf and half
3cupsmilk
1Tablespoonfresh parsley, chopped and divided
½cupshredded 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.