Cheese Tortellini Tortilla Soup

Cheese Tortellini Tortilla Soup

Servings: 4 Preparation: 20 Mins


  • 1 package (19 oz.) Celentano Cheese Tortellini
  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 jalapeño peppers, seeded and diced
  • 1 (1.25 oz.) taco seasoning packet
  • 2 tablespoons tomato paste
  • 1 cup frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (32 oz.) carton vegetable stock
  • 2 cups frozen, pre-cooked chicken breast, thawed and shredded
  • Optional toppings: tortilla strips, fresh cilantro, avocado, sour cream, pepper jack or cheddar cheese


Heat the oil in a large pot over medium-high heat. Add the onion and peppers and cook for 2 minutes stirring continuously. Stir in the taco seasoning packet and cook an additional 2 minutes until seasoning is combined and vegetables are tender. Add the tomato paste, corn, beans, diced tomatoes, vegetable stock, and shredded chicken to the pot and return to a simmer. Simmer for an additional 5 minutes, stirring occasionally. Cook tortellini according to package instructions, drain and divide into soup bowls. Ladle soup over the tortellini and serve topped with desired toppings. 

Reviews and Ratings

This recipe not yet rated.

Add Review