Southwest Tortellini Soup is guaranteed to be your new favorite quick and easy meatless dish! Tender cheese tortellini, black beans, corn and peppers swimming in a spicy Southwest broth.
Southwest Tortellini Soup
It was a busy weekend! Saturday I catered a friend’s housewarming party plus Paul had an old Marine Corp buddy crash with us for a few days. I had hoped for some downtime but things always seem to pop up around the casa!
But Sunday at the farmers market was beautiful and you can tell the seasons are changing because so is the produce. Between the recent Easter holiday and my catering gig, the fridge was pretty much cleaned out of fresh goodies.
Not to mention my energy level was low, so I made this flavorful Southwest Tortellini Soup.
It’s ready in about 15 minutes, packed full of veggies and perfect for lunch or a quick #meatlessMonday meal!
Adjust the amount of broth based depending on how soupy you like your soup. I used veggie broth but you could easily sub in chicken stock!
I have been crushing on Mexican inspired soups lately like my Albóndigas Soup with tender meatballs and tons of fresh veggies. There is just something about all those rich flavors with a squeeze of lime that makes my heart (and tastebuds!) happy!
Leave a comment if you can’t wait to try this Southwest Tortellini Soup!
- 1-2 tablespoons extra virgin olive oil
- 1 medium red bell pepper, diced
- 1 red small onion, diced
- 1 small jalapeno, finely diced
- ½ tablespoon chili powder
- 2 teaspoons cumin
- 4+ cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn
- 10 ounces frozen cheese tortellini
- Chopped cilantro for garnish
- Lime wedges for garnish
- Heat a large Dutch oven over medium heat. Add oil, onions and peppers, sauté 3-4 minutes.
- Add broth, beans, corn and seasonings, salt and pepper to taste. Bring to a low boil.
- Stir in tortellini, reduce heat and simmer until tortellini is tender. 3-4 minutes.
- Serve with a squeeze of lime and chopped cilantro.