Best 6 Mexican Pasta Sopa Recipes
Discover the vibrant flavors and comforting warmth of Mexican pasta sopa, the ultimate culinary blend of traditional Mexican and Italian cuisines. This delectable dish, also known as sopa de pasta or sopa seca in some regions, is a symphony of flavors, textures, and aromas, bringing a fiesta to your taste buds. With its rich tomato-based broth, tender pasta, and an array of colorful vegetables, this soup is sure to delight both pasta and soup enthusiasts. Whether you're seeking a hearty meal to warm you up on a chilly evening or craving some south-of-the-border flair, this Mexican pasta sopa is the perfect choice, leaving you satisfied and craving more.
Check out the recipes below so you can choose the best recipe for yourself!
TRADITIONAL MEXICAN SOPA (SOPITA RECIPE)
Warming and delicious, this Mexican Sopa (soup) recipe is loaded with comforting goodness and basic ingredients. It's so flavorful and so easy to make!
Provided by Ana Frias
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
- Add the onions and saute for another 1 to 2 minutes until soft.
- Add the broth, tomato sauce, beef bullion, cilantro, pepper & salt.
- Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
Nutrition Facts : ServingSize 2 cups, Calories 241 kcal, Sugar 8 g, Sodium 1897 mg, Fat 5 g, SaturatedFat 1 g, Carbohydrate 47 g, Fiber 1 g, Protein 7 g
MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
- Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
EASY MEXICAN SOPES
This Mexican appetizer is a hit at any party. You can substitute warm broth for the warm water if desired. Serve with a variety of toppings such as beans, cheese, and meat.
Provided by Alicia Taylor
Categories Appetizers and Snacks
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
- Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
- Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 21.7 g, Fat 8.4 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 584 mg
MEXICAN PASTA (SOPA?)
I put Sopa in the title because that is what my mom calls it and I'm not sure if there is a better name for this dish. It is a wonderful side dish and I just made it a few moments ago and I had to share. You can use almost any type of pasta.
Provided by linanil
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a 2 qt sauce pan.
- Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
- Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
- Put tomato sauce and salt in sauce pan.
- Put enough water in saucepan to cover pasta completely but not too much.
- Stir then cover saucepan and let simmer for 5 minutes.
- Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
- Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.
SOPA SECA
Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."
Provided by Aarón Sánchez
Yield 2 servings as a side or snack
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
- Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
- Divide the pasta between two bowls and garnish with the cilantro and cheese.
TRADITIONAL TEX-MEX SOPA FIDEO/PASTA
This is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is also just a great snack. This is a vegetarian dish if you opt to use canola oil instead of lard. Also, note that you can use fideo (vermicelli) or any other type of small pasta such as small shells, alphabet, etc.
Provided by clashcity19
Categories Tex Mex
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil or lard in pan and brown the pasta. Make sure to watch it carefully as it burns easily.
- Add the onion and garlic. Cook about 2 minutes, stirring frequently.
- Add 8 oz. of tomato sauce and 3 cups of water. Bring to a boil.
- Add bullion cubes and ground cumin.
- Taste after bullion dissolves. Add salt and/or pepper, if desired.
- Cook until pasta is tender, about 10 minutes. Add remaining 1 cup water if needed.
- Consistency will be thickish, but still soupy.
Nutrition Facts : Calories 85.2, Fat 7.2, SaturatedFat 0.5, Sodium 307.9, Carbohydrate 5.2, Fiber 1.2, Sugar 3.2, Protein 1.1
Tips for Making the Best Mexican Pasta Sopa:
- Choose the right pasta: Small, sturdy pasta shapes like ditalini or elbow macaroni work best in this soup. They can hold their shape and won't get mushy.
- Use a flavorful broth: The broth is the base of the soup, so make sure it's flavorful. You can use chicken broth, beef broth, or vegetable broth, depending on your preference.
- Don't skimp on the vegetables: The vegetables in this soup add flavor, texture, and nutrition. Be sure to use a variety of vegetables, such as carrots, celery, onions, and tomatoes.
- Season the soup well: Mexican pasta sopa should have a bold, flavorful broth. Be sure to season the soup with plenty of chili powder, cumin, garlic, and salt. You can also add a bit of cayenne pepper for a spicy kick.
- Serve the soup with your favorite toppings: Mexican pasta sopa is often served with a variety of toppings, such as shredded cheese, sour cream, avocado, and cilantro. You can also serve it with a side of tortillas or bread.
Conclusion:
Mexican pasta sopa is a delicious and versatile soup that can be enjoyed by people of all ages. It's a great way to use up leftover pasta and vegetables, and it's also a budget-friendly meal. With its bold flavors and hearty ingredients, Mexican pasta sopa is sure to become a favorite in your household.
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