Sopa de pasta (pasta soup) recipe

November 5, 11:10 AMChicago Mexican Food ExaminerAmy Hernandez

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Sopa de pasta

Sopa de pasta, or pasta soup, is a general name for a tomato-based soup made with dry pasta.  Often referred to by the specific type of pasta with which it is made, such as sopa de estrellitas (star soup) or sopa de fideo (vermicelli soup), it is considered a timeless Mexican comfort food. 

Sopa de pasta is typically made with smaller-sized pasta and is convenient because it can be prepared in a flash.  Although it is a real favorite with children, it has its own special place on the table as a warming and endearing homemade food for all.

Sopa de pasta is frequently served in Mexico City as the soup course of a quick and inexpensive meal, somewhat akin to American fast food.  This recipe is a basic, commonly-used recipe that can be altered with ease to suit your own personal tastes.

Sopa de pasta

4 roma tomatoes, quartered
1 garlic clove
¼ cup finely chopped onion
3/4 tsp chicken bouillon powder*
1 tsp oil
3-4 oz miniature pasta**
water to thin
salt to taste

*Knorr Suiza is a great brand that can be found almost anywhere.
**La Moderna is a Mexican brand of pasta that makes a variety of miniature shapes such as stars and letters.

Place tomatoes, garlic, onions, bouillon powder and ½ cup water in the blender and blend until very smooth.  Meanwhile, place oil in a medium saucepan and heat to medium high heat.  Once oil is hot, pour tomato sauce into saucepan, and fry for approximately 10 minutes.  This will cook the tomatoes and season the sauce in preparation for making the soup.  Add in pasta and 2 cups of water, and bring to a slow simmer.  Stir pasta occasionally so that it doesn’t stick to the bottom of the pot.  Cover and allow to simmer until pasta is completely cooked through.  Once pasta is tender, add water to thin soup to desired consistency.  Check for salt.  Serve immediately for a light soup course before a heavier main course. Yield: 4-6 servings.

Sopa de pasta in Chicago:

Sopa de pasta is another great soup that is served often in Mexico (particularly in Mexico City) but is not easily found in Chicago.  It tends to be another one of the comidas caseras, or a food that is commonly prepared and eaten at home. 

For More information:

Sopa de pasta
Sopa Seca de Fideos
Sopa de pasta

More soups from the Chicago Mexican Food Examiner:

Guashmole
Sopa de Lentejas
Caldo de Habas
Caldo de Res
Chilate de Pollo

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