Street corn tortellini soup is a delicious blend of creamy corn soup, cheesy tortellini, and bold Mexican spices. It’s a hearty soup that’s as easy as it is delicious, and it’s guaranteed to satisfy the entire family.
Our mom always made tons of soup throughout fall and winter, and now that we’re grown and have families of our own, we do the same thing. We love making everything from classic broccoli potato soup to more inventive flavors like lasagna soup. We just love soup!
Recently we tried our hands at making a mashup of Italian tortellini and Mexican-inspired corn soup, and what we came up with is pure deliciousness. This street corn tortellini soup has been a huge hit with our families, and we think it will be for yours, too.
Why You’ll Love This Bold Corn Soup
- Simple Ingredients: This recipe uses simple ingredients found in your kitchen or any grocery store.
- Easy: It only takes about 30 minutes to make this soup!
- Bold Flavor: The combination of corn, tortellini, and Mexican seasonings creates bold flavor in every bite.
- Versatile: This soup is perfect for warming you up on a cold day or an appetizer for Taco Tuesday.
Ingredients
- Corn: Boiled corn on the cob is the base for the creamy corn soup.
- Vegetable Broth: Vegetable broth adds flavor and the perfect amount of liquid for the soup.
- Heavy Cream: Heavy cream makes the soup nice and creamy.
- Tortellini: Cheese tortellini adds cheese flavor and great texture.
- Seasonings: A blend of garlic powder, chili power, cayenne, and paprika gives the soup big, bold flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Tortellini: Use your favorite variety of tortellini for this recipe. You could also use ravioli or gnocchi.
- Spicy: Add diced jalapenos for a kick of heat.
- Beans: Add beans for more flavor and texture.
How to Make Street Corn Tortellini Soup
1: Boil the corn for 5 to 7 minutes. Then, drain it, let it cool, and cut it from the cob.
2: Heat the oil in a large frying pan over medium heat. Then, add the corn and ¼ teaspoon of chili powder, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of paprika and cook until the corn is roasted.
3: Set the corn aside, reserving 1 cup to add later.
4: Add the remaining corn to a food processor and puree. Add a splash of vegetable broth if necessary to help you puree the corn.
5: Add the pureed corn, vegetable broth, heavy cream, and lime juice to a large pan and simmer over medium heat.
6: Add the tortellini and cook until it’s heated through. Then, add the reserved corn and remaining seasonings and cook for another 2 to 3 minutes.
7: Remove from the heat and serve immediately, topped with cotija cheese, cilantro, and tajin.
Hint
Cut the corn cobs in half so you have a solid base to safely stand up the corn while you remove the kernels.
Storage
Refrigerate this soup for up to 4 days in an airtight container. Because it’s made with cream, we don’t recommend freezing it.
To reheat the soup, cook it over medium-low heat in a saucepan until heated through.
What to Serve with Mexican Street Corn Soup with Tortellini
Serve this soup as a hearty main dish with a simple salad and some jalapeno cheddar bread. You can also make it an appetizer for Taco Tuesday and pair it with fried beef tacos, beef and bean enchiladas, or skirt steak fajitas.
Tips
- To easily remove the corn from the cob, slice it in half. Then, place the flat side down on a cutting board and cut downward with a sharp knife, cutting the kernels about ¾ deep.
- Adding a splash of vegetable broth to the corn will help your food processor puree it more easily.
- Stir your corn constantly while roasting it in the pan. You want it to get nicely golden, not burned.
FAQ
Slice your corn cobs in half. Then, place the flat side down on a cutting board. Using a sharp knife, cut downward in a sawing motion, aiming for a depth of ⅔ of the kernel.
Tortellini can be filled with a variety of ingredients. It’s most commonly stuffed with ricotta cheese, but other varieties also use a blend of meats and cheeses.
When roasting corn in a skillet, it’s important to stir it frequently. This allows all sides to toast and caramelize without scorching.
Try This Street Corn Tortellini Soup for Yourself
With cheesy tortellini and a rich, zesty creamed corn soup base, this street corn tortellini soup is the perfect dish for cold days or your next Taco Tuesday. It’s incredibly easy to make, hearty, and filling, and everyone always loves it. Give it a try and we know you’ll love it, too!
More Delicious Soup Recipes You’ll Enjoy
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Street Corn Tortellini Soup
Ingredients
- 4 ear of corn
- 32 ounce vegetable broth
- 1 cup heavy cream
- ¼ cup lime juice
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon chili powder, divided
- ½ teaspoon cayenne pepper, divided
- ½ teaspoon paprika, divided
- 1 tablespoon olive oil
- 19 ounce Tortellini, frozen
- Optional: Cotija cheese, cilantro, Tajin
Instructions
- In a large pot, boil ears of corn for 5-7 minutes. Drain and let cool.
- Once corn has cooled, remove the corn from the cob.
- In a large frying pan, over medium heat, add olive oil.
- Add corn and sprinkle with ¼ teaspoon of chili powder, ¼ teaspoon of cayenne pepper, and ¼ teaspoon of paprika.
- Remove from heat and set aside.
- Reserve 1 cup of pan roasted corn to add later.
- Add remaining corn to a food processor and purée. Add a splash of vegetable broth if needed.
- Once puréed, add to a large pan. Add in vegetable broth, heavy cream, and lime juice. Let simmer over medium heat.
- Add in tortellini and let cook until tortellini is heated through.
- Now, add in 1 cup of reserved corn and remaining seasonings.
- Let cook for an additional 2-3 minutes.
- Remove from heat, top with desired toppings, and serve immediately.
Notes
- To easily remove the corn from the cob, slice it in half. Then, place the flat side down on a cutting board and cut downward with a sharp knife, cutting the kernels about ¾ deep.
- Adding a splash of vegetable broth to the corn will help your food processor puree it more easily.
- Stir your corn constantly while roasting it in the pan. You want it to get nicely golden, not burned.
