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–+ servings
Loaded Taco Pasta Soup

Loaded Taco Pasta Soup

A comforting and quick Loaded Taco Pasta Soup that blends savory beef, taco spices, pasta, and cheese for a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz medium shells or elbow macaroni perfect for holding onto the rich flavors
For the Meat
  • 1 lb lean ground beef or turkey can substitute with ground chicken or plant-based options
For the Soup Base
  • 2 tbsp taco seasoning adds quintessential taco flavor
  • 15 oz fire-roasted diced tomatoes for smoky sweetness
  • 4 cups low-sodium chicken broth keeps the soup flavorful
For the Creaminess
  • 4 oz cream cheese melts into the soup for creamy texture
  • 1 cup shredded cheddar cheese enhances the loaded experience
For Garnish
  • fresh cilantro add for fresh flavor and vibrant color

Equipment

  • Large pot

Method
 

How to Make Loaded Taco Pasta Soup
  1. In a large pot over medium heat, brown the ground beef or turkey until fully cooked through, about 7-10 minutes. Drain excess fat.
  2. Add diced onions and minced garlic to the pot. Sauté until onions are translucent, about 5 minutes.
  3. Stir in the taco seasoning, fire-roasted diced tomatoes (including juice), and chicken broth. Bring to a simmer.
  4. Add uncooked pasta to the pot, cooking according to package instructions until al dente, around 10 minutes.
  5. Reduce heat to low and mix in cream cheese until fully melted and smooth. Stir in shredded cheese.
  6. Serve hot, garnished with fresh cilantro. Add any other desired toppings like avocados or crushed tortilla chips.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 34gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

For extra creaminess, add a dollop of sour cream. Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

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