Loaded Taco Pasta Soup

Finding a dinner recipe that brings together all the comfort of your favorite flavors while still being doable on a busy weeknight can feel impossible. Between juggling work, family schedules, and the never-ending question of “what’s for dinner,” it’s easy to default to the same old rotation or give in to takeout temptation.

That’s where this taco pasta soup comes in to save the day. It combines everything you love about taco night with the cozy warmth of pasta soup, all in one pot. Plus, it’s ready in about 30 minutes and uses ingredients you probably already have in your pantry.

What Kind of Ground Beef Should I Use?

For taco pasta soup, you’ll want to pick ground beef with the right fat content to keep things flavorful without making your soup too greasy. I usually go with 80/20 or 85/15 ground beef, which gives you enough fat for good flavor while not leaving you with a pool of grease to drain off. If you only have 90/10 or leaner beef on hand, it’ll still work fine, though you might want to add a touch more butter to keep things from tasting dry. Ground turkey or ground chicken can also be swapped in if that’s what you prefer, just know the flavor will be a bit lighter and less beefy.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Ground beef: Ground turkey or chicken work great here if you want a lighter option. You can also try ground pork or Italian sausage for a different flavor profile.
• Cheese blend: Feel free to mix and match whatever cheese you have on hand. A Mexican blend, pepper jack, or even all cheddar will work. The Velveeta is what really makes it creamy, but you can replace it with an extra cup of shredded cheese plus 2 tablespoons cream cheese if needed.
• Taco seasoning: No packet on hand? Make your own with 1 teaspoon each of chili powder, cumin, and paprika, plus ½ teaspoon each of garlic powder, onion powder, and oregano.
• Rotel tomatoes: Regular diced tomatoes plus a 4 oz can of diced green chiles will do the trick. Or use plain diced tomatoes and add some hot sauce to taste.
• Pasta: Small shapes like shells, elbows, or rotini all work well. Just keep the cooking time similar to what your chosen pasta needs.
• Broth: You can use all beef broth or all chicken broth instead of splitting them – either way tastes great.

Watch Out for These Mistakes While Cooking

The biggest mistake with taco pasta soup is adding all the cheese at once over high heat, which causes it to clump and separate – instead, turn the heat to low and add the cheese gradually while stirring constantly for a smooth, creamy texture.

Another common error is not having enough liquid when cooking the pasta, so if your soup looks too thick, add extra broth in small amounts to keep the pasta from sticking to the bottom of the pot.

Don’t skip draining the fat from the ground beef, as excess grease will make your soup oily and unpleasant, and remember to stir occasionally while the pasta cooks to prevent it from clumping together.

For the best flavor, let the soup sit for a few minutes after adding the cheese so everything melds together, and if you’re planning to store leftovers, keep in mind that the pasta will continue absorbing liquid, so you may need to add more broth when reheating.

What to Serve With Taco Pasta Soup?

This hearty soup is pretty filling on its own, but I love serving it with some tortilla chips on the side for scooping and crunching. A dollop of sour cream and some fresh cilantro on top really brings everything together, and you can add sliced jalapeños if you like a little extra kick. For a complete meal, try pairing it with a simple side salad with ranch dressing or some warm cornbread that’s perfect for soaking up all that cheesy broth. If you’re feeding a crowd, set out toppings like diced avocado, shredded lettuce, and extra cheese so everyone can customize their bowl.

Storage Instructions

Store: Keep any leftover taco pasta soup in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the liquid as it sits, so you might want to add a splash of broth or milk when you reheat it to get that nice soupy consistency back.

Freeze: This soup freezes pretty well for up to 2 months, though the pasta texture might change a bit. If you’re planning to freeze it, consider slightly undercooking the pasta or freezing the soup base without the pasta and adding freshly cooked noodles when you’re ready to eat.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally and adding extra broth or milk if it’s gotten too thick. You can also microwave individual portions, but stir it halfway through and add a little liquid if needed to keep it creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 130-150 g
• Fat: 140-155 g
• Carbohydrates: 170-190 g

Ingredients

• 1.5 tbsp butter
• 1 lb ground beef
• 2 garlic cloves, minced
• 1.5 oz taco seasoning
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1.5 cups beef broth
• 1.5 cups chicken broth
• 1 cup milk
• 10 oz Rotel tomatoes
• 1 tsp chili powder
• 8 oz pasta
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 oz Velveeta

Step 1: Prepare Mise en Place and Cheese

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 garlic cloves, minced

Shred the cheddar and Monterey Jack cheese and set aside together.

Mince the garlic cloves and have all remaining ingredients measured and ready before you start cooking.

This ensures you can build the soup smoothly without interruption once the cooking begins.

Step 2: Brown Ground Beef and Build the Aromatics Base

• 1.5 tbsp butter
• 1 lb ground beef
• 2 garlic cloves, minced

Heat the butter in a large pot over medium-high heat.

Add the ground beef and cook until fully browned, breaking it apart as it cooks, about 5-7 minutes.

Drain excess fat from the pot, leaving just enough to coat the bottom.

Add the minced garlic and cook for 1 minute until fragrant.

This combination of butter and browned beef creates a flavorful foundation for the soup.

Step 3: Build the Flavor Base with Seasonings and Tomato Paste

• 1.5 oz taco seasoning
• 1 tsp chili powder
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste

Stir in the taco seasoning, chili powder, Worcestershire sauce, and tomato paste into the cooked beef mixture.

Cook for 1-2 minutes, stirring constantly to combine everything and toast the spices slightly.

This technique deepens the flavors and prevents the tomato paste from tasting raw.

I like to let this mixture cook together briefly so the spices really marry with the beef before adding the liquids.

Step 4: Combine Liquids and Add Pasta

• 1.5 cups beef broth
• 1.5 cups chicken broth
• 1 cup milk
• 10 oz Rotel tomatoes
• 8 oz pasta

Pour in the beef broth, chicken broth, milk, and Rotel tomatoes (including their juice).

Bring the mixture to a gentle boil over medium-high heat.

Once boiling, add the pasta and stir well to submerge it completely.

Lower the heat to medium-low so the soup simmers gently rather than rolling aggressively, which prevents the pasta from breaking apart.

Cover the pot and cook for the time specified on your pasta box, stirring occasionally to prevent sticking.

Step 5: Finish with Cheese and Serve

• shredded cheese mixture from Step 1
• 4 oz Velveeta

Once the pasta is tender (check a few pieces to ensure it’s cooked through), turn the heat to low.

Remove from heat and stir in the shredded cheddar and Monterey Jack cheese, followed by the Velveeta in small chunks.

Stir constantly until all cheese is completely melted and incorporated, which typically takes 2-3 minutes.

The Velveeta acts as an emulsifier, helping create a smooth, creamy sauce.

Ladle into bowls and serve immediately—I find this soup is best enjoyed right away while it’s hot and the cheese is perfectly smooth.

Loaded Taco Pasta Soup

Delicious Loaded Taco Pasta Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 7 servings

Calories 2750 kcal

Ingredients

  

• 1.5 tbsp butter
• 1 lb ground beef
• 2 garlic cloves, minced
• 1.5 oz taco seasoning
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1.5 cups beef broth
• 1.5 cups chicken broth
• 1 cup milk
• 10 oz Rotel tomatoes
• 1 tsp chili powder
• 8 oz pasta
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 oz Velveeta

Instructions

 

• Shred the cheddar and Monterey Jack cheese and set aside together. Mince the garlic cloves and have all remaining ingredients measured and ready before you start cooking. This ensures you can build the soup smoothly without interruption once the cooking begins.
• Heat the butter in a large pot over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat from the pot, leaving just enough to coat the bottom. Add the minced garlic and cook for 1 minute until fragrant. This combination of butter and browned beef creates a flavorful foundation for the soup.
• Stir in the taco seasoning, chili powder, Worcestershire sauce, and tomato paste into the cooked beef mixture. Cook for 1-2 minutes, stirring constantly to combine everything and toast the spices slightly. This technique deepens the flavors and prevents the tomato paste from tasting raw. I like to let this mixture cook together briefly so the spices really marry with the beef before adding the liquids.
• Pour in the beef broth, chicken broth, milk, and Rotel tomatoes (including their juice). Bring the mixture to a gentle boil over medium-high heat. Once boiling, add the pasta and stir well to submerge it completely. Lower the heat to medium-low so the soup simmers gently rather than rolling aggressively, which prevents the pasta from breaking apart. Cover the pot and cook for the time specified on your pasta box, stirring occasionally to prevent sticking.
• Once the pasta is tender (check a few pieces to ensure it's cooked through), turn the heat to low. Remove from heat and stir in the shredded cheddar and Monterey Jack cheese, followed by the Velveeta in small chunks. Stir constantly until all cheese is completely melted and incorporated, which typically takes 2-3 minutes. The Velveeta acts as an emulsifier, helping create a smooth, creamy sauce. Ladle into bowls and serve immediately—I find this soup is best enjoyed right away while it's hot and the cheese is perfectly smooth.