Description
Tortellini Taco Soup brings together bold flavors and tender cheese-filled tortellini in a hearty bowl. This easy recipe is perfect for a quick dinner your family will love, featuring fresh ingredients and a simple cooking process for a comforting meal.
Ingredients
Scale
- 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 the olive oil in a large Dutch oven over medium heat.
- Add the chopped onion and garlic, cooking until softened.
- Stir in the ground beef along with salt and pepper, cooking until browned.
- Pour in the chicken broth, taco seasoning, diced tomatoes, and corn.
- Increase the heat to medium-high and stir in the uncooked tortellini.
- Cook for 8-10 minutes or until the tortellini is al dente.
- Remove the soup from heat immediately when the pasta is cooked.
- Stir in the fresh cilantro and serve.
Notes
Feel free to add your favorite toppings such as avocado or shredded cheese.
This recipe can be customized with additional vegetables like bell peppers or zucchini.
For a vegetarian option, substitute ground beef with plant-based meat.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg