Heat up a pot with the Butter and add your onion slices. Sautee onions soft.
Control the heat and add the sliced carrots. Mix and allow the carrot slices to sweat a bit.
Throw in your bay leaf and pour in broth or stock. Keep on medium to high heat.
Season with salt, nutmeg, black pepper, and garlic powder.
Stir your soup and cook for approx 3 minutes on high heat.
Add the tortellini to your soup, cream and dijon mustard. Combine the ingredients well.
Cook the soup until tortellini are cooked through and soft over medium to high heat.
Then add the cut ham and fresh parsley and pick out the bay leaf to discard the leaf.
Take from the heat and add the 3 cheese of your choice. I added a combination of grated cheddar, mozzarella, and parmesan. Mix the cheese in, it will melt fast.
Serve up your soup hot and enjoy it.
Video
Notes
Use a stock or broth of your choice (veg, chicken, beef) It shouldn't be too instense or else cut with water. You can use maggie cubes too with water.
Pick 3 cheese of your choice. I used cheddar, mozzarella and parmesan. You can also use gruyere, emmental, pecorino (careful with the saltiness).
Dijon Mustard is optional. It adds another layer of flavor and helps the soup to come together.
Use packet or homemade tortellini with the filling of your choice. See my recommendations in the post.
I love to add sliced and diced ham. You can also add leftover holiday ham in this recipe, That will add tons of flavors too!