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