- 3 tablespoons butter
- 2 tablespoons olive oil
- ½ large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1/3 cup flour
- 6 cups chicken broth, divided
- 2 tablespoons cornstarch
- 2 cups cooked and cubed ham
- 15 oz. canneli beans, rinsed and rained
- 1 tablespoon Dijon mustard
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 tablespoon chicken bouillon
- Dash – 1/4 teaspoon red pepper flakes (optional)
- 4 cups (1 pound) uncooked refrigerated cheese tortellini
- 2-3 cups half and half*
- 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).
- Turn heat to low and gradually stir in 5 ½ cups chicken broth. Whisk 2 tablespoons cornstarch with remaining ½ cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves and all remaining 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, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
- Garnish individual servings with fresh parsley and Parmesan cheese if desired.
Yield: 6-8 servings