2 tablespoons olive oil
1/2 large onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
4 garlic cloves, minced
1/3 cup flour
6 cups low sodium chicken broth, divided
2 tablespoons cornstarch
2 cups cooked and cubed ham
1 15 oz. can cannellini beans, rinsed and rained
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 tsp EACH dried oregano, dried thyme, ground cumin
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (optional)
4 cups (1 pound) uncooked refrigerated cheese tortellini
2-3 cups half and half *
Garnish (optional):
fresh parsley
Parmesan cheese
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 1/2 cups chicken broth. Whisk 2 tablespoons cornstarch with remaining 1/2 cup chicken broth and add to soup. Stir in ham, beans, Dijon mustard, bay leaves, bouillon 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.