Fiesta Pasta Soup
Get ready to spice up your dinner routine with this vibrant and hearty Fiesta Pasta Soup! Bursting with bold Tex-Mex-inspired flavors, this comforting one-pot recipe combines tender pasta, zesty spices, and colorful veggies like bell peppers, corn, and black beans in a rich tomato-infused broth. A splash of lime juice and fresh cilantro add a refreshing twist, while optional toppings like shredded cheese, sour cream, and crunchy tortilla strips elevate each bowl to a fiesta of flavors and textures. Perfect for busy weeknights, this 45-minute recipe is easy to prepare, customizable, and ideal for feeding the whole family. Make this flavorful soup a go-to option for cozy nights or casual gatherings!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 6 cups chicken or vegetable broth
- 1 15-ounce can diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 cup frozen corn
- 1.5 cups small pasta (e.g., ditalini, elbows, or shells)
- 2 tablespoons lime juice
- 0.25 cup, chopped fresh cilantro
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheese (optional, for garnish)
- 2 tablespoons sour cream (optional, for garnish)
- 0.5 cup tortilla strips (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper, cooking for another 2-3 minutes.
Add the cumin, chili powder, smoked paprika, and oregano, stirring for 1 minute until fragrant.
Pour in the broth and add the diced tomatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and add the black beans and frozen corn. Simmer for 5 minutes.
Stir in the pasta and increase the heat slightly to bring the soup back to a boil. Cook for 8-10 minutes, or according to the pasta package instructions, until the pasta is tender.
Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.
Remove the pot from heat. Let the soup sit for 2-3 minutes to allow flavors to meld.
Serve hot, garnished with shredded cheese, sour cream, and tortilla strips, if desired.
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.1 g | 101% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 8901 mg | 387% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 41.1 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 985 mg | 76% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2588 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
