Name: Tortellini Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 cup chopped white onion; 1 tablespoon fresh minced garlic; 1 pound lean ground beef; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 32 ounces chicken broth; 1 packet Old El Paso Taco Seasoning; two 10 ounce cans diced tomatoes with chilies (mild); 2 cups fresh or frozen corn; 1 pound cheese filled tortellini; 1 cup chopped fresh cilantro

Tortellini Taco Soup

by: Jenny

Posted: Sep 9, 2024

5 from 3 votes

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This quick fix taco soup recipe is packed with your favorite taco flavors! My Tortellini Taco Soup makes the perfect weeknight dinner for the whole family.

If you love soup recipes like we do, try our Lasagna Soup recipe too.

Taco Soup

You are in for such a treat with my Tortellini Taco Soup! This Mexican soup with the addition of tortellini is a game changer! This is the best time of year to make big pots of soup. We are loving this fun twist on taco soup. The tortellini brings a great layer of flavor and the kids go nuts for it. This soup takes just minutes to prepare, perfect for busy school weeknights. Add this one to your meal plan, you’ll be glad you did!

Be sure to follow Picky Palate on Instagram for daily recipe inspiration!

What You’ll Need

Here are the ingredients you’ll need to make this easy taco soup recipe at home. See the recipe card located at the bottom of the post for full details.

Extra Virgin Olive Oil– Use extra virgin olive oil for best tasting results. It’s used to saute vegetables for the soup.
Onion– I like to use white onion finely chopped.
Garlic– Mince fresh garlic or look for the minced garlic in jars in the produce area of the grocery store.
Ground Geef– Use a lean ground beef for less oil.
Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking.
Freshly Cracked Black Pepper– For best tasting results use freshly cracked black pepper from a pepper mill.
Chicken Broth– Look for reduced sodium chicken broth for the soup recipe.
Taco Seasoning– I used Old El Paso Taco Seasoning packet for this recipe. Any taco seasoning of your choice works.
Diced Tomatoes– Any small diced tomatoes work great here.
Corn– Drain the corn kernels before adding to soup.
Tortellini– Find tortellini in the pasta section near the other pasta shapes.
Cilantro– Fresh cilantro is preferred. It’s aromatic and adds freshness to the soup. Can be optional if needed.

How To Make Tortellini Taco Soup

Heat Oil and Saute Veggetables. Heat oil in large dutch oven over medium heat. When hot, add onion and garlic, cooking until softened, about 5 minutes.

Cook Beef. Stir in beef, salt and pepper cooking until browned.

Add Broth and Seasonings. Add broth, taco seasoning, tomatoes and corn.

Cook Tortellini In Soup. Increase heat to medium high and stir in uncooked tortellini. Cook for 8-10 minutes or until pasta is al dente. Immediately remove soup from heat when pasta is cooked.

Add Cilantro. Stir in fresh cilantro and serve.

Tips For Mexican Tortellini Soup

Try other proteins. This soup is great with shredded Rotisserie Chicken and even Italian Sausage.
Make a double batch and freeze the second batch for a later dinner.
Add sour cream before serving for a creamy version.
Top each bowl with Mozzarella Cheese before serving too!

How To Serve Soup

Serve taco soup with a side salad and bread for dipping if desired. Garnish with fresh chopped cilantro, sour cream and shredded cheeses if you’d like. Enjoy!

How To Store Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Reheating Instructions

To reheat soup, place in a heat proof bowl, loosely covered. Microwave for 90-110 seconds or until hot. You can also place leftover soup in a saucpan over medium low heat, stir until hot.

Try More Easy Soup Recipes

5 from 3 votes