Mexican Tortellini Soup
This Mexican tortellini soup is basically a version of my taco soup with the addition of cheese tortellini to make it a filling and complete meal. Serve this soup on a chilly day with some fresh bread and Voila, you have dinner. This soup is perfect for a weeknight because it doesn’t take much time or effort from start to finish as long as you have your ground beef thawed and the rest of the ingredients in your pantry. I know that I always have Rotel and black beans in mine! If you can’t find Rotel in your neighborhood grocery store, you can buy them on Amazon. I have put a link to them below. They are often cheaper there as well.
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This soup is a real treat, with the flavors of taco soup and the addition of tortellini it will soon become one of your favorites too. It is cold where I live, so soup is often on the menu. Its warm and comforting and doesn’t take a ton of effort or ingredients. This fun twist on taco soup will soon be requested by your family too.
- extra virgin olive oil
- ground beef
- kosher salt
- black pepper
- chili flakes
- taco seasoning
- beef broth
- diced tomatoes with green chilies
- black beans (canned)
Mexican Tortellini Soup
- 1 dutch oven or heavy bottomed pot
- 2 tbsp extra virgin Olive Oil
- 1 med onion, diced
- 2 cloves garlic, minced
- 500 grams lean ground beef
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp roasted red chili flakes *more or less to taste
- 6 cups beef broth
- 2 cans diced tomatoes with green chilis (mild or hot) *I use Rotel
- 3 tbsp Taco seasoning
- 1 tsp ground cumin
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- 1 lb cheese filled mini tortellini
- 2 tbsp fresh cilantro plus more for garnish *you can use dried if you don't have fresh
- grated cheese, your choice
- sour cream
- fresh cilantro
- Heat oil in dutch oven on the stovetop over medium heat. When it is hot add the onions and cook for 2 minutes, then add the garlic and cook for another minute or 2, stirring so the garlic doesn't burn
- Add ground beef to the pot and season with the salt and pepper, breaking it up and cook until browned.
- Add the broth, taco seasoning, cumin, red chili flakes, tomatoes, beans and corn. Turn the heat up to medium-high and cook for 5 minutes.
- Add the frozen tortellini and cook for a further 8-10 minutes depending on the size of your pasta, until it is el dente.
- Remove soup from the heat once pasta is cooked, and stir in the fresh cilantro
- Serve and add additional toppings if desired
How to Serve your Soup
Serve this soup with some bread for dipping, a side salad and some toppings of your choice to give it that personal touch. My favorite toppings are shredded cheese (cheddar or jalapeno jack), sour cream (for a creamy soup), and cilantro (I know it’s not everyone’s palate, but I do like it for that authentic mexican taste).
How to store your Soup
Once cooled, store your leftover soup in an airtight container (glasslock or similar) in the fridge for 3 or 4 days. Just reheat and serve. You can also freeze this soup. Once chilled, put soup into individual portion sized containers and freese. I have this handy container made by starfrit, that freezes 4 one cup portions of whatever you are freezing. Once frozen I pop the portions out (like massive ice cubes) and put the portions in a freezer bag so that I can use my container again. If you like to freeze food and individual portions is your way, then here is the link to the product I am referring to.