Creamy Ham and White Bean Soup with Cheese Tortellini

Creamy Ham and White Bean Soup with Cheese Tortellini
Adapted by Carlsbad Cravings

INGREDIENTS
3 tablespoons butter
2 tablespoons olive oil
1/2 large onion, chopped
1/2 red bell pepper, 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 (I used two packs of pre-diced ham)
15 oz. canneli beans with liquid
15 oz. great northern beans with liquid
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
Dash - 1/4 teaspoon red pepper flakes (optional)
4 cups (1 pound) uncooked refrigerated cheese tortellini
2-3 cups half and half*

Garnish (optional)
Fresh parsley
Parmesan cheese
INSTRUCTIONS
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).
Turn heat to low and gradually stir in 5 ½ cups chicken broth. Whisk 2 tablespoons cornstarch with remaining ½ cup chicken broth and add to soup. Stir in ham, beans, red bell pepper, Dijon mustard, bay leaves and all remaining 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 Parmesan, adding additional half and half or broth if desired for a less “chunky” soup and warm through.