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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, Dijon mustard, bay leaves, bouillon 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, adding additional half and half or broth if desired for a less “chunky” soup and warm through.
Garnish individual servings with fresh parsley and Parmesan cheese if desired.