Recipe of the Week: One pot creamy white bean and ham, tortellini soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

One pot creamy white bean and ham, tortellini soup


  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 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
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups uncooked refrigerated cheese tortellini 1 pound
  • 2-3 cups half and half

Garnish (optional)

  • Garnish optional
  • fresh parsley
  • Parmesan cheese


  1. 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).
  2. 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 and all remaining herbs and spices.
  3. Bring to a boil; cover, and reduce to a gentle simmer for 15-20 minutes or until vegetables are tender.
  4. Add tortellini and boil for 1-2 minutes or until cooked al dente.
  5. Stir in half and half, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
  6. Garnish individual servings with fresh parsley and Parmesan cheese if desired.


I’m not really a fan of thyme so I left it out

You could also use great northern beans in place of cannelli beans