Cordon Bleu Tortellini Soup
Cordon Bleu Tortellini Soup is a creamy, one-pot soup made with diced ham, mirepoix, Gruyere cheese, Dijon mustard, and refrigerated cheese tortellini. Inspired by classic chicken cordon bleu, this easy weeknight recipe is ready in under an hour and features a rich, velvety broth made from a homemade in-the-pot roux.
Servings 4 people
Ingredients
- 1 tablespoon olive oil or avocado (or a neutral oil)
- 2 tablespoons butter
- 3/4 cup diced onions (about 1/2 of a medium onion)
- 1/2 cup diced celery (about 2 ribs)
- 1/2 cup diced carrots (one medium)
- 1 cup diced ham (about 8 ounces)
- 2 teaspoons dried Italian herb blend
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 16 ounces refrigerated cheese-stuffed tortellini
- 2-3 cups shredded or chopped leftover cooked or rotisserie chicken
- 1 cup half-and-half or whole milk
- 1 cup finely grated Gruyere or Jarlsberg cheese
- 1/4 cup finely grated Parmigiano Reggiano cheese
- 1 tablespoon minced fresh flat-leaf parsley
Instructions
- Heat the oil and butter in a 4- to 5-quart soup pot or Dutch oven over medium until the butter has melted.
- Add the onions, celery, carrots, and ham to the pot and saute, stirring frequently, until the carrots have softened (about 10 minutes).
- Stir in the dried herbs, garlic powder, mustard, and Worcestershire sauce until well mixed.
- Sprinkle the flour over the vegetable mixture, along with a splash of broth, and stir until well incorporated. The mixture will be thick and pasty.
- Pour in the remaining broth and raise the heat to bring the soup to a light boil.
- Add the tortellini and give everything a good stir, bringing the vegetables up from the bottom of the pan. Let the tortellini cook for 3 minutes, then turn off the heat.
- Stir in the cooked chicken.
- Pour the dairy into the soup and stir well. Add the cheeses in three batches, stirring in between until melted and incorporated into the soup.
- Sprinkle the parsley over the soup before serving.