Mexican Tortellini Soup
This quick and flavorful soup packs some great flavor and with the addition of tortellini makes a great winter warmer meal.
Equipment
- 1 dutch oven or heavy bottomed pot
Ingredients
- 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
toppings
- grated cheese, your choice
- sour cream
- fresh cilantro
Instructions
- 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