Ingredients

The following ingredients have 8 Servings
  • 16 oz. tortellini (fresh, frozen or dried)
  • 6 oz. Clifty Farm Country Ham Biscuit Slices (diced and cooked)
  • 1/2 cup peas
  • 1 bag spinach
  • 1 can white beans (16 oz. can)
  • 1 onion (diced)
  • 1 garlic clove (minced)
  • 4 tbsp. butter
  • 6 tbsp. flour
  • 1/4 cup white wine (warm)
  • 1 cup whole milk (warm)
  • 4 cups pork or chicken broth (warm)
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 1/4 tsp. nutmeg
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt

Instruction

  • Heat the flour and butter in a dutch oven over medium heat. Stir continuously until a light roux forms, about 2 minutes.
  • Add the onions and garlic and stir to combine. Cook for 3-4 minutes, until softened. Add the ham.
  • SLOWLY add the white wine and cook for about 30 seconds. SLOWLY add the warmed milk and cook for 30 seconds.
  • Add the pork broth, while stirring continuously. Bring to a simmer and cook for about 5 minutes.
  • Add the cream, peas, beans, nutmeg, pepper and salt and cook simmer another 5 minutes.
  • Add the spinach and stir until spinach wilts and easily mixes in with the soup.
  • Add the tortellini and cook for about 5-7 minutes, until the pasta is fully cooked through. Stir in the Parmesan cheese.
  • Add additional salt to taste, garnish with chives and serve with crusty bread.