Description
Taco Tortellini Soup is a quick, cozy, one-pot dinner made with taco-seasoned beef, cheese tortellini, corn, and tomatoes. Ready in just 30 minutes, it’s the perfect fusion of comfort and flavor.
Ingredients
2 tablespoons olive oil
1 cup finely chopped white onion
1 tablespoon minced fresh garlic
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
1 packet taco-style seasoning
Two 10-ounce cans diced tomatoes with mild green chilies
2 cups corn kernels, fresh or frozen
1 pound cheese-filled tortellini
1 cup freshly chopped cilantro
Instructions
1. Place a large pot or Dutch oven over medium heat and add the olive oil. Once warm, stir in the chopped onion and garlic, cooking until softened and fragrant.
2. Add the ground beef, salt, and black pepper. Cook while breaking it apart until fully browned.
3. Pour in the chicken broth, then stir in the taco-style seasoning, diced tomatoes with chilies, and corn.
4. Increase the heat slightly and bring the soup to a gentle boil. Add the uncooked tortellini and cook for 8–10 minutes, or until the pasta is tender.
5. Remove the pot from the heat as soon as the tortellini is cooked. Stir in the fresh cilantro and serve hot.
Notes
To make it vegetarian, swap the beef for black beans and use vegetable broth. Tortellini can get soft if frozen; consider freezing the soup without pasta and adding fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Mexican-inspired