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Picadillo Soup

Picadillo soup is an easy, inexpensive and delicious recipe that the whole family will enjoy. It makes for a perfect weeknight dinner when you don’t have a lot of time and need dinner on the table quick. While it’s quick and easy it’s also filling and full of flavor.

picadillo soup in a white bowl

If you like picadillo then you’re definitely going to like the soup version. The soup version is perfect for the chilly fall and winter months.

I used elbow pasta in my soup because that is what I had on hand however you could also use shell pasta. It’s totally up to you.

Soup ingredients

  • ground beef
  • white onion
  • minced garlic
  • whole carrots
  • potatoes
  • celery
  • cilantro
  • tomato sauce
  • onion powder
  • garlic powder
  • ground cumin
  • oregano
  • bay leaves
  • ground black pepper
  • chicken bouillon
  • sazon with culantro and achiote
  • elbow pasta
  • water
  • vegetable oil

Picadillo soup instructions

The first thing we need to do is brown the ground beef. Do this over medium heat. Once browned transfer the beef to a paper towel lined plate to drain. Leave a couple of tablespoons of the fat in the pot.

browned ground beef

Add the onion and garlic to the pot. Stir and let cook for a few minutes.

cooking onion and garlic in grease

Add the ground beef back to the pot. Then add the onion powder, garlic powder, ground cumin, oregano, black pepper, chicken bouillon, sazon with culantro and achiote and bay leaves.. Give it a good stir.

ground beef, onion and garlic in a pot

Reduce heat to medium low and add the tomato sauce and water. Stir. Add the carrots, potatoes and celery. Bring the soup to a boil over medium high heat. Once boiling reduce heat to medium and cover.

making picadillo soup

Now it is time to toast the pasta. In a skillet over medium heat add the oil. Once the oil is hot add the pasta. Reduce the heat to medium low and toast the pasta until it turns a golden brown color. This will take around 7 minutes. Make sure to constantly stir the pasta to prevent it from burning.

toasting pasta

Transfer the pasta to the pot of soup and continue to cook covered for another 12 minutes. Then remove the pot from heat. By now the pasta will be cooked.

Add the cilantro. You can also add salt to taste.

picadillo soup in a pot

Looking for more soup recipes? Try these!

This super easy and delicious picadillo soup is perfect for the cold weather. I really hope you will give it a try!

I really hope you enjoyed today’s recipe. Thank you so much for visiting, please don’t forget to leave it a rating down below.

See you soon!

picadillo soup in a white bowl
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Picadillo soup

Picadillo soup is delicious and filling and it's perfect for the chilly fall and winter weather

Course Mexican
Cuisine Mexican
Keyword picadillo soup, picadillo soup recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6
Calories 313 kcal
Author Carissa

Ingredients

  • 1 lb ground beef
  • 1 onion small (diced)
  • 1/2 tsp garlic minced
  • 2 whole carrots peeled and chopped
  • 2 potatoes peeled and chopped
  • 2 celery sticks chopped
  • 1/2 bunch cilantro chopped
  • 1 cup tomato sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 1/2 tsp ground cumin
  • 3/4 tsp oregano crushed
  • 1/2 tsp black pepper ground
  • 2 tsp chicken bouillon
  • 1 sazon with culantro and achiote packet
  • 2 bay leaves
  • 1 cup elbow pasta
  • 8 cups water
  • salt to taste

Instructions

  1. Brown the ground beef in a pot over medium heat. Then transfer the beef to a paper towel lined plate to drain. Leave a couple of tablespoons of the grease in the pot.

  2. Add the onion and garlic to the pot. Stir and let it cook for a few minutes.

  3. Add the beef back to the pot. Then add the onion powder, garlic powder, ground cumin, oregano, black pepper, chicken bouillon, packet of sazon culantro and achiote and bay leaves. Stir.

  4. Reduce the heat to medium low and add the tomato sauce and water. Stir.

  5. Then add the carrots, potatoes and celery.

  6. Bring the soup to a boil over medium high heat. Then reduce to medium and cover.

  7. Heat up the oil in a skillet over medium heat.

  8. When the oil is hot add the pasta. Reduce heat to medium low.

  9. Toast the pasta until it turns a golden brown color. This will take about 7 minutes. Make sure to constantly stir the pasta so it doesn't burn.

  10. Transfer the pasta to the pot of soup. Continue to cook covered For 12 minutes.

  11. Remove the pot from heat. Add the cilantro. Also add salt to taste if desired.

  12. Serve the soup. Be careful it will be hot.

Nutrition Facts
Picadillo soup
Amount Per Serving
Calories 313 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 54mg18%
Sodium 331mg14%
Potassium 533mg15%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 4g4%
Protein 17g34%
Vitamin A 3679IU74%
Vitamin C 6mg7%
Calcium 56mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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