How to Make Creamy Ham, White Bean & Tortellini Chowder! by Donna John

Soups Dinner
a year ago
How to Make Creamy Ham, White Bean & Tortellini Chowder!

Don't let the long list of ingredients scare you off from trying this chowder recipe. It's really quick and easy to make – and a great way to use up leftover ham.

You'll need:

  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 large carrots, chopped
  • 2 -3 stalks celery, chopped
  • 4 garlic cloves, chopped
  • 1/3 cup flour
  • 1 box (48 ounces) low-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 cups cubed ham
  • 1 can (15 ounces) cannellini beans or other white beans, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes (or less to taste)
  • 1 tablespoon chicken bouillon 
  • 1/2 of a 1-pound bag frozen cheese tortellini 
  • 2 cups half-and-half

Here's how to make it:

  1. Heat the olive oil in a large soup pot. Add the onion, carrots and celery and cook about 5 minutes. Add the garlic and cook, stirring constantly, about 1 more minute. Sprinkle in the flour and cook, stirring, about 2 minutes. 
  2. Add all but 1/2 a cup of the chicken broth to the pot. Stir the cornstarch into the 1/2 cup of broth and add to pot (this prevents lumps). Add beans, ham, mustard, bay leaves, bouillon and herbs/spices. Bring to a boil, reduce heat, cover and cook about 20 minutes. 
  3. Add tortellini and cook about 3 minutes, or until al dente. Add half-and-half and warm through. Taste and adjust seasonings. 

Variations: 

  • Omit the tortellini and add another can of white beans.
  • Omit the beans and add the entire bag of frozen tortellini
  • Add cubed red potatoes when you cook the onions, celery and carrots instead of the tortellini.
  • Use leftover chicken instead of ham. 

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