Traditional Mexican Sopita

Mexican Sopita is a simple, comforting dish made with lightly toasted fideo noodles simmered in a rich tomato-based broth. Ready in just about 35 minutes, it’s a quick and budget-friendly option that uses pantry staples you likely already have on hand. Perfect as a light meal on its own or served alongside your favorite Mexican dishes, it’s a cozy classic the whole family will enjoy.

Love More Soup Recipes? Try My Ginger Garlic Chicken Noodle Soup or this Roasted Garlic Tomato Soup next.

Why You’ll Love This Recipe

Simple and cozy, this sopita is easy to make with just a few pantry staples yet delivers all the warm, comforting vibes of homemade soup. It’s budget-friendly and perfect for feeding a crowd, using only pasta, seasoning, olive oil, and tomato sauce—and can easily be doubled without stretching your wallet. With its toasty, nutty noodles and rich tomato broth, it brings an authentic taste of Mexico right to your table.

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Ingredient List

For the Sopita:

• 2 tablespoons neutral oil (canola or vegetable oil)
• 2 cups pasta of your choice (fideo, elbow macaroni, alphabet letters, shell pasta)
• 1 medium onion (white or yellow), finely chopped
• 1 cup tomato sauce
• 6 cups chicken, beef, or vegetable stock (preferably boxed)
• 1 bouillon cube or 1 teaspoon bouillon powder (optional)
• 1/4 cup fresh cilantro, finely chopped
• Salt and black pepper, to taste
• 1 cup diced carrots or zucchini (optional)

To Serve (optional):

• Lime slices
• Hot sauce
• Warm tortillas

Why These Ingredients Work

The oil prevents the pasta from sticking and helps it brown evenly. I’ve tried this with butter before – it burns too easily. Regular vegetable or canola oil works best.

Tomato sauce gives the broth its base flavor. Don’t use crushed tomatoes here – they’re too chunky and won’t blend as smoothly. The sauce needs to cook for a minute to lose that raw tomato taste.

Good stock makes a huge difference. I buy the cartons from Costco and keep them in my pantry. If you only have canned, it works fine. The bouillon cube is optional but adds more depth if your stock tastes weak.

Essential Tools and Equipment

You need basic stuff:

• Medium heavy-bottomed pot or Dutch oven
• Wooden spoon for stirring
• Sharp knife
• Cutting board
• Measuring cups

How To Make Mexican Sopita

Step 1: Toast the Pasta

Heat oil in your pot over medium heat. Add pasta and stir constantly for 5 minutes until golden. Don’t walk away – it burns fast. This step makes all the difference in flavor.

Step 2: Add Onions

Add chopped onion and cook 1-2 minutes until soft. It’ll smell amazing when it hits the hot oil.

Step 3: Cook the Tomato Sauce

Stir in tomato sauce and cook 1 minute. It’ll bubble and pop a little – that’s normal.

Step 4: Add Liquids and Seasonings

Pour in stock, add bouillon if using, cilantro, salt, and pepper. Add vegetables now if using. Bring to a boil.

Step 5: Simmer Until Tender

Turn heat to medium-low. Cover but leave the lid cracked open. Simmer 15-20 minutes until pasta is tender.

Step 6: Season and Serve

Taste and add salt and pepper. Serve hot with lime, hot sauce, and tortillas.

You Must Know

Never skip toasting the pasta. I tried it once when I was in a hurry – it tasted like regular pasta soup. The toasting gives it that signature nutty flavor my grandmother’s had.

My secret: I add a tiny pinch of sugar if the tomatoes taste sharp. Just a pinch.

Pro Tips & Cooking Hacks

• Use boxed stock instead of canned – tastes cleaner
• If it gets too thick, add more stock
• Mix chicken and beef stock for better flavor
• Keep extra cilantro for topping
• Different pasta shapes cook at different speeds, so watch it

Flavor Variations & Suggestions

Add leftover rotisserie chicken for protein. Corn and diced bell peppers work great too. My neighbor adds a can of black beans – her kids love it that way.

For spice, throw in a chopped jalapeño with the onions. Or stir in some chipotle in adobo at the end.

Make-Ahead Options

This keeps in the fridge for 4 days. The pasta soaks up liquid as it sits, so add more stock when reheating. I make a big batch on Sunday and eat it for lunch all week.

You can prep everything ahead – chop onions, measure pasta, have it all ready to go.

Recipe Notes & Baker’s Tips

The consistency should be soupy but not thin like broth. More like chicken noodle soup thickness. If it’s too thin, simmer uncovered a few more minutes.

Alphabet pasta cooks faster than shells, so adjust your time. Start checking at 12 minutes.

Serving Suggestions

I serve this as:

• Quick lunch with crackers
• Light dinner with quesadillas
• Side dish with tacos
• Comfort food when someone’s sick

Set out lime wedges, hot sauce, and cilantro so everyone can fix their bowl how they like it.

How to Store Your Mexican Sopita

Fridge: Keep leftovers up to 4 days in containers. Add liquid when reheating because pasta absorbs it.

Freezer: Freezes for 3 months in portions. Thaw overnight in fridge before reheating.

Reheating: Warm on stovetop over medium heat. Add stock or water as needed. Microwave works but stovetop is better.

Allergy Information

This recipe is dairy-free and nut-free as written.

Gluten-free: Use corn pasta or other gluten-free shapes. Vegetarian: Use vegetable stock instead of chicken or beef.

Questions I Get Asked A Lot

Can I use different pasta?

Yes. Any small pasta works. Fideo is traditional but elbow macaroni, shells, or broken spaghetti all work.

It’s too salty. What now?

Add more stock or water. Or throw in a diced potato – it absorbs salt.

Do I have to toast the pasta?

Yes. This is what makes it sopita instead of regular pasta soup.

How do I know when pasta is done?

Taste it. Should be tender but not mushy. It keeps cooking a little after you turn off heat.

Can I add meat?

Sure. Leftover chicken, ground beef, or chorizo work great. Add cooked meat in the last few minutes.

💬 Made this sopita? Tell me how it turned out! Did you add any fun ingredients?