Gluten-Free Mexican Beef and Shell Pasta Soup
A hearty Mexican-inspired soup combining seasoned ground beef with tender shell pasta and fresh vegetables in a flavorful tomato-garlic broth. The pasta is toasted until crispy before simmering, adding texture and depth to each bowl. Finished with bright lime juice, creamy avocado, and fresh cilantro, this comforting soup makes an excellent weeknight dinner or casual entertaining option. The combination of cumin and oregano gives it authentic Mexican flavors while remaining approachable for the whole family.
Ingredients
- 3 cloves garlic
- ¼ whole yellow onion, chopped
- 1 lb Roma tomatoes, chopped
- 1 cup water
- 4 cups chicken broth
- 2 tbsp avocado oil
- 2 cups gluten free shell pastaelbow pasta1:1
Medium
- 1 stalk celery, diced
- 1 large carrot, diced
- ¾ whole yellow onion, diced
- 1 lb ground beef
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- ¼ tsp black pepper
- 1 whole zucchini, thinly sliced into half-moons
- lime juice, from one lime
- avocado, sliced
- 2 tbsp cilantro, chopped
Instructions
- 1
Combine garlic, onion, tomatoes, and water in a high-speed blender and blend until fully combined
- 2
Strain the blended mixture through a fine-mesh strainer and set aside
- 3
Heat avocado oil in a dutch oven over medium heat
- 4
Add shell pasta to the pot and cook for 4-5 minutes, stirring often until crispy, then set aside
- 5
Add celery, carrots, and onion to the pot and cook until lightly tender
- 6
Add ground beef to the pot and season with salt, pepper, cumin and oregano
- 7
Crumble the ground beef until browned and discard some of the excess fat
- 8
Pour the strained broth into the pot along with the pasta and zucchini
- 9
Stir to combine and bring to a boil
- 10
Reduce to a low simmer and cover the pot, tilting the lid, for 10 minutes or until the pasta is cooked
- 11
Serve topped with lime juice, avocado and cilantro
Tips
Toast the pasta until crispy before adding liquid - this prevents it from getting mushy and adds texture to the soup.
Tilt the pot lid slightly while simmering to allow steam to escape and prevent the pasta from overcooking.
Prepare all vegetables before starting to cook since the process moves quickly once you begin browning the beef.
Good to Know
Refrigerate for up to 3 days in airtight containers. The pasta will continue to absorb liquid, so add extra broth when reheating.
The broth can be made 1 day ahead and refrigerated. Cook the pasta and vegetables fresh for best texture.
Serve immediately while hot with lime wedges, diced avocado, and fresh cilantro on the side for customizing individual bowls.
Common Mistakes
Don't skip toasting the pasta to avoid mushy texture in the final soup.
Discard excess beef fat to prevent greasy broth.
Don't overcook the pasta during the final simmer or it will become too soft.
Substitutions
Medium
FAQ
Can I use regular pasta instead of gluten-free?
Yes, substitute with regular shell pasta or elbow macaroni using the same amount and cooking time.
What if I don't have a high-speed blender for the broth?
Use an immersion blender or food processor, then strain well. You can also finely mince the ingredients and simmer them together.
How long will this soup keep in the refrigerator?
Store for up to 3 days refrigerated. The pasta absorbs liquid over time, so add extra broth when reheating.