Ham Soup
Ham Soup with pasta, vegetables and cheese makes a hearty and delicious dinner that the entire family will love.
Soup is one of our favorites for a If you love Creamy Ham and Potato Soup this cheese soup with ham and pasta is going to be a new favorite.
This cheese and ham soup comes together in about an hour making it great for any night of the week. It’s also a great dish to use up leftover ham and vegetables that you have on hand.
Ingredients Needed
- Ham – Ham steaks or leftover ham both work great in soup.
- Olive OIl
- Onion
- Carrots
- Celery
- Chicken Broth
- Whole Milk
- Corn Starch
- Corkscrew Pasta
- Granulated Garlic
- Dried Thyme
- Kosher Salt
- Black Pepper
- Dry Mustard
- Cheddar Cheese
Step By Step Directions
Dice carrots, onions, celery and ham.
Place olive oil in a dutch oven or large soup pan. Add the chopped vegetables and cook over medium heat, stirring occasionally until softened. Remove to a bowl and set aside.
Add the diced ham to the skillet and cook for 3-4 minutes until ham starts to brown. Remove to the bowl with the vegetables.
Next, add chicken broth to the pan. Mix milk and cornstarch together and whisk into the chicken broth. Bring the mixture to a boil.
Add the pasta. Stirring occasionally, cooking until the pasta is tender.
Mix in the vegetables and ham. Add the seasonings, salt and pepper.
Stir in the cheese, mixing until cheese is melted. Lower to simmer and keep warm until ready to serve.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Tools to Use
Recipe Notes
Serving Suggestions: Any crusty bread like jalapeño cheddar cornbread or garlic bread. An easy green salad or Greek salad also rounds out a soup dinner nicely.
Variations: Use any pasta shape that you have on hand. Egg noodles, macaroni or small shells are great options.
Vegetables: Frozen corn, broccoli or spinach makes a great addition to this soup, you can even add in some white beans if you like them.
Storage: Store leftover soup in an airtight container in the refrigerator up to 4 days.
Reheat: Add soup to a pan and add additional milk or broth if needed. Cook over medium heat, stirring occasionally until heated through.
More Leftover Ham Recipes
Baked Ham Penne Pasta is our go to pasta casserole that is always a hit. Made with leftover ham and pasta in a rich and creamy garlic cheese sauce.
One Hour Ham and Bean Soup takes a shortcut with canned beans and tastes like it cooked all day.
Creamy Ham and Wild Rice Soup is an old favorite that is so filling and delicious and easy to make.
Check out all of our Best Leftover Ham Recipes for a complete list.
Ham Soup is a tasty recipe ready in under an hour that is loaded with chunks of ham, vegetables and pasta.
If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!
Ham Soup
Ingredients
- 1 pound diced ham
- 1 large onion diced
- 4 stalks celery diced
- 1/2 cup sliced carrots
- 3 tablespoons olive oil
- 4 cups chicken broth
- 4 cups whole milk
- 1 tablespoon corn starch
- 1 pound corkscrew pasta
- 1 tablespoon granulated garlic
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard
- 3 cups shredded cheddar cheese
Instructions
- Place olive oil in a dutch oven or large soup pan. Add the chopped vegetables and cook over medium heat, stirring occasionally until softened. Remove to a bowl and set aside.
- Add the diced ham to the skillet and cook for 3-4 minutes until ham starts to brown. Remove to the bowl with the vegetables.
- Next, add chicken broth to the pan. Mix milk and cornstarch together and whisk into the chicken broth. Bring the mixture to a boil.
- Add the pasta. Stirring occasionally, cooking until the pasta is tender.
- Mix in the vegetables, ham. garlic, thyme, salt and pepper.
- Stir in the cheese, mixing until cheese is melted. Lower to simmer and keep warm until ready to serve.