One Pot Creamy Tortellini Soup
If you love soup and need something new – then this Tortellini Soup is something you must try! It makes A LOT of soup which is great because you can freeze half of it for another day or you can have leftovers the next day and you don’t have to cook! Either way, it is a win win!
One Pan Creamy Tortellini Soup
10 minPrep Time 25 minCook Time
35 minTotal Time
4 Tablespoons butter 1 onion (chopped) 1 cup carrots (sliced) 1 cup celery (sliced) 4 teaspoons minced garlic 1/3 cup flour 6 cups chicken broth (divided) 2 Tablespoons cornstarch 2 cups cooked, cubed ham 1 (15 ounce) Cannellini beans (rinsed and drained) 1 Tablespoon Dijon mustard 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 pound refrigerated cheese tortellini 1 cup half and half 3 cups milk 1 Tablespoon fresh parsley (chopped and divided) 1/2 cup shredded Parmesan Cheese (divided)
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
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