If you love taco soup and cheesy pasta, this Beef Tortellini Taco Soup gives you the best of both in one big pot! Beef tortellini, black beans, corn, salsa, bold spices, and a rich tomato-beef broth make every slurpy bite oh-so satisfying.
Beef Tortellini Taco Soup
The beef tortellini is what puts this soup a heartier step above the rest. Instead of rice or pasta, tender pockets of beef tortellini fill you up in a rich tomato and beef broth. There’s also a good amount of corn and black beans to make it even more substantial. Trust me, no one is leaving the table still hungry after a serving of this soup! It takes everything you know and love about classic taco soup and adds a tortellini twist that elevates it. My hack that makes it even easier? Salsa! It adds a ton of flavor without extra steps and ingredients.
Stay warm all winter long with more filling soup recipes like broccoli cheddar tortellini soup, mississippi roast soup, and taco potato hamburger soup.
Can I use frozen tortellini?
Yes! And you don’t even need to let it thaw first. Add it directly to the pot and let it cook all the way through for however long the package says (should be anywhere from 8-10 minutes).
How to Make Beef Tortellini Soup
- Cook the onion, garlic, and seasonings. Heat the oil in a large pot over medium heat. Add the onion and cook until softened. Stir in the garlic, chili powder, garlic powder, onion powder, paprika, salt, and pepper, and cook until fragrant.
- Bring to a boil. Pour in the beef broth, salsa, tomato sauce, corn, and beans, and turn the heat up to high.
- Let it simmer. Once boiling, turn the heat down to medium and simmer for 20 minutes.
- Add tortellini. Stir in the tortellini and continue simmering until the tortellini is cooked according to the package directions.
- Enjoy! Serve with sour cream, shredded cheddar cheese, and sliced green onions for garnish.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it mind that it’ll thicken the longer it sits, and the tortellini will continue to absorb liquid! Add a splash of broth or water when reheating to loosen it right back up again.
Ingredient Notes
- Olive Oil – Another neutral oil like avocado oil will also work.
- Onion – Yellow or white get the job done.
- Garlic – You know the rules. Measure with your heart!
- Seasonings – Chili powder, garlic powder, onion powder, smoked paprika, and salt and pepper are my go-to seasonings for this recipe. In a pinch, you can just use taco seasoning to get that classic taco soup flavor if needed.
- Beef Broth – Try to use a low-sodium broth. That way, you can add more or less salt as needed and better control the amount of sodium in the soup.
- Salsa – Any brand works. Just be sure to use a red salsa. A spicy salsa is a great way to add extra heat if you’d like!
- Tomato Sauce – Don’t swap this with anything else. You need it to create the thick tomato broth.
- Corn – A can of well-drained corn is what I use. You can use an equal amount of fresh or frozen corn if that’s what you have on hand.
- Black Beans – Make sure they’re drained and rinsed before adding to the pot so you don’t end up with any excess liquid that messes with the broth.
- Beef Tortellini – You can swap it with cheese tortellini (or really any other type of tortellini) if you’d prefer. There’s room for creativity here!
Enjoy!
~Nichole
Beef Tortellini Taco Soup
Ingredients
- 1 Tbsp Olive oil
- 1 Small onion diced
- 3 Cloves Garlic minced
- 2 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- Salt and black pepper to taste
- 6 Cups Beef broth
- 1 16oz Jar Salsa
- 1 15oz Can Tomato sauce
- 1 15oz Can Corn drained
- 1 15oz Can Black beans drained and rinsed
- 1 18-20oz Package Fresh or frozen beef tortellini
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and cook until softened, about 4-5 minutes.
- Stir in the garlic, chili powder, garlic powder, onion powder, paprika, salt, and pepper, and cook for 30 seconds or until fragrant.
- Pour in the beef broth, salsa, tomato sauce, corn, and beans, and turn the heat up to high.
- Once boiling, turn the heat down to medium and simmer for 20 minutes to allow the flavors to meld.
- Stir in the tortellini and continue simmering until the tortellini is cooked according to the package directions, about 3-4 minutes for fresh or 8-10 minutes for frozen.
- Serve with sour cream, shredded cheddar cheese, and sliced green onions for garnish if desired.
Video
Notes
This beef tortellini taco soup can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved this soup, I added a can of chili beans not strained or rinsed and a can of green beans strained and rinsed, also used hot Picante and it was so good, now it was spicy but we love that if you just wanted a little bit of spice I would do 1/2 jar of hot annd 1/2 jar medium. Also I know it’s called tortellini soup but next time I will make it with elbow noodles, I didn’t think the tortellini absorbed the wonderful flavors from the soup. Will make this alot this winter and another great thing about this soup is it’s affordable because it dosen’t call for meat, but I’m sure it would be good in there but not necessary
I made a couple changes to the recipe but this is delicious. I used cheese tortellini because I couldn’t find beef tortellini in any of my stores. I had a couple of sad looking sweet peppers so I salvaged what I could and put that in the pot with the onions. I added a bit of sugar to cut the acid of the salsa and tomato sauce. Yum!!