If you’re craving something warm and cozy, this Taco Pasta Soup is just the thing! It’s got all those taco flavors you love but in a comforting soup form. Plus, it’s super easy to whip up on a busy weeknight.
This recipe addresses the need for a quick, filling dinner using pantry staples while offering a healthy comfort food option.
Sometimes, I struggle with quick dinners that fill everyone up, especially when I want to keep things healthy. This recipe solves that problem by using pantry staples and taking less than an hour to prepare. You can have dinner on the table in no time!
What I love about this Taco Pasta Soup is how it works for different tastes. You can add all sorts of toppings, like cheese, avocado, or fresh herbs. And the chickpea pasta? It cooks quickly and makes the dish just a bit healthier.
If you want something quick that’s still packed with flavor, you’ll love this. If you enjoy a little kick in your meals, you can also check out my Spicy Shrimp Pasta Arrabiata recipe for another great option!
Why You Will Love This Recipe
- Hearty Comfort , This soup delivers a warm, hearty vibe that feels like a big hug on a chilly day. It’s just the right mix of flavors and textures to satisfy.
- Customizable Fun , You can top this soup with anything from avocado to cheese, letting everyone make it their own. It keeps meals interesting every time you serve it.
- Pantry Friendly , It uses staples you likely already have at home, making it a quick fix for busy weeknights. No need for last-minute grocery runs.
- Perfect for Leftovers , If you have any left, it stores nicely in the fridge and tastes just as good the next day, making it easy to enjoy again.
Ingredient Notes
- Ground beef: This is the heart of your soup! I like to go for lean beef so it doesn’t make the soup greasy. If you’re looking to keep it lighter, turkey works well too.
- Beef bone broth: It adds a rich depth of flavor that makes the soup super comforting. You can also use chicken broth if that’s what you have on hand!
- Chickpea pasta: This is a fun twist on traditional pasta and gives a great texture. If you need gluten-free, any gluten-free pasta will do just fine!
- Fire roasted tomatoes: These provide smokiness and a nice tang! If you don’t have them, regular diced tomatoes will still work, just add a touch of smoked paprika.
- Unsalted cooked black beans: They add protein and heartiness to the soup. If you’re short on time, canned black beans are totally fine, just rinse them first!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta tends to become mushy, boil it separately and stir it in right before serving for the ideal texture.
- For a smooth reheating experience, adding a splash of broth or water can help restore the soup’s consistency after chilling.
- If the flavor seems muted after cooking, sprinkle in more salt, pepper, or your favorite spices to boost the taste.
- When time is tight, this dish is a quick solution using pantry staples that provide a filling meal without extra prep.
- For those looking for wholesome comfort, this recipe is a great way to create a satisfying dish that’s also mindful of dietary needs.
Serving Suggestions
- Serve taco pasta soup with a dollop of sour cream or coconut cream on top. Fresh cilantro and lime wedges add zest while crusty bread offers a hearty complement.
- This dish can also be repurposed in recipes like taco pasta salad or as a filling for tortillas. It is a flexible option for casual dining or family meals during winter months.
- Add a drizzle of hot sauce for extra heat or serve with a side of homemade salsa. A sprinkle of cheese could also enhance the flavors before serving.
Storage Guidelines
- To keep your taco pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it sealed for freshness.
- Freezing: Place the soup in a freezer-safe bag after removing excess air. Freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Reheat soup on the stove over medium heat until hot, stirring occasionally to ensure even warming throughout.
Recipe Variations
- You can use lentil pasta instead of chickpea pasta for a unique texture and added protein.
- Add 1 cup of corn for a sweet crunch to complement the other flavors in the soup.
- Either mix in 1 cup of diced avocado for creaminess or top your bowl with it right before serving.
- If preparing for a larger group, double the recipe using 2 pounds of ground beef and 128 oz of beef bone broth.
Did you make this recipe? Scroll down to leave a star rating and review!
Taco Pasta Soup
A hearty and flavorful soup combining ground beef, chickpea pasta, and a variety of spices, topped with your favorite garnishes.
Equipment
- Large pot for cooking
- Spoon for stirring
- Bowl for serving
Ingredients
- 1 tablespoon olive oil for sautéing
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 64 oz beef bone broth
- 14 oz fire roasted tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 8 oz chickpea pasta or lentil pasta or paleo pasta
- 14 oz unsalted cooked black beans drained
Instructions
- Start by heating the olive oil in a large pot over medium heat. You will want it shimmering slightly, indicating readiness. Add the diced onion and red bell pepper, stirring until softened and fragrant, about five minutes. Avoid letting them brown too much.
- Add the ground beef to the pot and break it apart with a spatula. Cook until nicely browned and no longer pink, usually around eight minutes. Keep an eye on it to avoid burning.
- Sprinkle in the salt, garlic powder, chili powder, cumin, and dried oregano. Stir well until the spices coat the beef and veggies, releasing a rich aroma.
- Pour in the beef bone broth and fire roasted tomatoes, mixing everything together. Allow it to come to a gentle boil, being careful not to let it boil over.
- Stir in the tomato paste until fully dissolved. This step will give your soup richness and depth.
- Add the red pepper flakes for heat, adjusting to your taste. Stir and allow to simmer for about 10 minutes to deepen the flavors.
- Stir in the chickpea pasta and cook until al dente, usually about 8-10 minutes. Taste to avoid overcooking; mushy pasta affects soup texture.
- Gently fold in the drained black beans until warmed through, adding protein and heartiness to the soup.
- Ladle the soup into bowls and top with your preferred garnishes like sour cream, cheese, fresh lime, and cilantro for added color and freshness.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If pasta becomes too soft in the soup, boil it separately and add just before serving for ideal texture. For a smooth reheating experience, add a splash of broth or water to restore consistency after chilling. If the flavor seems muted post-cooking, sprinkle in more salt, pepper, or your preferred spices to enhance the taste.
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