Sharing my favorite taco soup recipe today! My Tortellini Taco Soup makes the perfect quick fix weeknight dinner for the whole family! Packed with your favorite taco flavors.
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!
What You’ll Need
- 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 beef– 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 in large dutch oven over medium heat. When hot, add onion and garlic, cooking until softened, about 5 minutes.
Stir in beef, salt and pepper cooking until browned. Add broth, taco seasoning, tomatoes and corn. 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. Stir in fresh cilantro and serve.
What a beautiful pot of soup to serve your family and friends this season!
Garnish with fresh chopped cilantro, sour cream and shredded cheeses if you’d like. Enjoy!
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
How To Store Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat as needed.
Tortellini Taco Soup
- Dutch Oven
- chef knife
- cutting board
- measuring cups
- measuring spoons
- 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
- Heat oil in large dutch oven over medium heat. When hot, add onion and garlic, cooking until softened.
- Stir in beef, salt and pepper cooking until browned. Add broth, taco seasoning, tomatoes and corn. 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. Stir in fresh cilantro and serve.
Pin Tortelli Soup