Description
This comforting Mexican sopita features perfectly toasted pasta in a savory tomato-based broth – pure comfort in a bowl– pure comfort food in just 35 minutes.
Ingredients
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
Instructions
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.
Add chopped onion and cook 1-2 minutes until soft. It’ll smell amazing when it hits the hot oil.
Stir in tomato sauce and cook 1 minute. It’ll bubble and pop a little – that’s normal.
Pour in stock, add bouillon if using, cilantro, salt, and pepper. Add vegetables now if using. Bring to a boil.
Turn heat to medium-low. Cover but leave the lid cracked open. Simmer 15-20 minutes until pasta is tender.
Taste and add salt and pepper. Serve hot with lime, hot sauce, and tortillas.
Notes
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
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican