Looking for ways to use up leftover ham and potatoes from Easter? Try this delicious Ham Tortellini Soup recipe – It’s an Easter meal in a bowl. Creamy, hearty and delicious as we transition into Spring.
What you’ll need to make this soup:
- low-sodium chicken broth
- Dijon mustard
- bay leaves
- red pepper flakes
- cheese tortellini
- half and half or milk
- salt and pepper to taste
Tips for making:
- If you want to save even more time, buy a pre chopped mire poix from Trader Joe’s. This will save you time from chopping the onions, carrots, and celery.
- Any type of waxy potato will work for this soup recipe. This includes red skin potatoes, fingerling, and new potatoes. Waxy potatoes are the best for soups or potato salads because they are low-starch and hold their firm shape.
- Wait to salt the soup until the very end. Both the ham and the cheese tortellini already contain salt so you don’t want to over salt before tasting.
Making a Roux:
Roux is a combination of flour and butter. It’s the consistency of a paste that helps thicken soups, sauces, and gravy. A roux is always equal part butter and flour. To avoid getting flour clumps in your soup, be sure to slowly add your broth and stir constantly.
How to make your soup creamy vs. brothy:
There are a few different ways to take your broth based soup and give it a creamier texture. The most common is adding some sort of milk or half and half.
You could also add cannelloni beans and reserve some of the beans to blend with some chicken broth. This is a great option for adding creaminess and extra fiber.
Can I freeze this soup?
I haven’t tried to freeze this soup. I don’t know how it would thaw with the cooked tortellini and half and half. If you try it, let me know how it works out!
Ham Tortellini Soup
- 1 small onion chopped
- 3 medium carrots peeled, sliced
- 3 stalks celery sliced
- 3 cloves garlic minced
- 3-4 tbsp butter
- ¼ cup flour
- 6 cups low-sodium chicken broth
- 1-2 tsp Dijon mustard
- 1-1½ cup ham chopped
- 2 bay leaves
- pinch red pepper flakes
- 2 tbsp parsley
- salt and pepper to taste
- 5-6 new potatoes1 quartered
- 1 4oz pkg cheese tortellini
- ⅓-½ cup half and half
- parsley for garnish
- Heat olive oil over medium-high heat in a large stock pot. Add onion, carrots, and celery. Cook cook onions are translucent. Add in garlic and cook until fragrant.
- Melt butter and stir in flour until all vegetables are evenly coated.
- Slowly add chicken broth.
- Add Dijon mustard, ham, bay leaves, parsley, and red pepper flakes. Simmer on low for about 20 minutes. Salt and pepper to taste.
- Add in tortellini and cook according to package.
- For a creamier consistency, stir in half and half. Cook for another 2-3 minutes.
- Serve with freshly chopped parsley.
- Any type of waxy potato will work for this recipe. This includes red skin, fingerling, and new potatoes which will all hold their firm shape.
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I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!
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