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Taco Tortellini Soup
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Tortellini Taco Soup

This Tortellini Taco Soup makes the perfect weeknight dinner for busy weeknights and it's even great for weekend entertaining feeding a crowd!
Course Main Course
Cuisine Mexican
Keyword quick fix dinner, soup, taco, taco soup, weeknight dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 342kcal
Author Jenny
Cost $25

Equipment

  • Stove
  • Dutch Oven
  • chef knife
  • cutting board
  • measuring cups
  • measuring spoons

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

Instructions

  • 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.

Nutrition

Calories: 342kcal | Carbohydrates: 37g | Protein: 22g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 858mg | Potassium: 455mg | Fiber: 3g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 13.5mg | Calcium: 103mg | Iron: 3.4mg