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Delicious, comfortable, one pan of white cream Bean and braised Tortellini Ham soup with onions, carrots, celery and herbs that are so easy and lick a delicious bowl - perfect for your leftover ham and far better than traditional ham and pea soup with the addition of cheesy tortellini!
From my little family with you, (click here for IG pic), I hope you have a truly magical Christmas filled with the Spirit of Christmas, love and laughter. And ham. Lots of leftover HAM so you can make this white bean cream and ASAP Tortellini Ham, because it's also, magical. Magical in taste, texture bursts of perfection and magic in preparation for one pan-Hallelujah!
INGREDIENTS
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- 1/2 large onion, chopped
- 2 carrots, thinly sliced
- 2 stalks of celery, chopped
- 4 garlic cloves, chopped
- 1/3 cup of flour
- 6 cups of low sodium chicken broth, divided
- 2 tablespoons of corn flour
- 2 cups cooked and diced ham
- 1 15 oz. can be bean cannellini, rinsed and rained
- 1 tablespoon of Dijon mustard
- 2 bay leaves
- 1 tablespoon of chicken broth
- 1 teaspoon of dried parsley (or 1 tablespoon of fresh)
- 1/2 tsp each dry oregano, dried thyme, cumin powder
- 1/4 teaspoon of pepper
- 1/4 tsp red pepper flakes (optional)
- 4 cups (1 pound) of raw cold cheese tortellini
- 2-3 cups half and half *
- Complementary material (optional)
- fresh parsley
- Parmesan cheese
- Ham is a warm, comfortable, creamy, white Bean Soup Tortellini boiled with onions, carrots, celery and herbs that are so easy and lick a delicious bowl! love the addition of cheesy tortellini!
INSTRUCTIONS
- Melt butter in olive oil in a large oven / Dutch soup pan on high heat. Add the onion and saute for 2 minutes. Add carrots and celery and cook, stir, for 3 minutes. Add the garlic and saute for 30 seconds. Sprinkle flour then cook, stirring constantly for 3 minutes (it will be thick).
- Turn heat to low and gradually stir in 5 1/2 cups of chicken broth. Beat 2 tablespoons of corn flour with the remaining 1/2 cup of chicken stock and add to the soup. Stir ham, peanuts, Dijon mustard, bay leaves, bouillon and all the remaining herbs and spices.
- Bring to a boil; Cover, and reduce to a gentle boil for 15-20 minutes or until the vegetables are tender.
- Add tortellini and simmer for 1-2 minutes or until cooked al dente.
- Stir in half and half, adding extra half and half or broth if desired for "thick" less and warm soup through.
- Decorate individual portions with fresh parsley and Parmesan cheese if desired.
source https://natashaskitchen.blogspot.com/2018/11/white-nut-krem-one-panel-and-ham.html
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