Sopa De Pasta (Mexican)
Submitted by boo7168
Classic Mexican sopa de pasta: noodles toasted golden in oil, then simmered in a savory tomato and chicken broth. Everyday comfort food ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIn Mexican kitchens, sopa de pasta is as essential as rice and beans. It’s served almost daily in homes across the country, and for good reason.
The secret is toasting the dry pasta in oil before it ever touches liquid. This step gives the noodles a nutty, golden flavor and a firmer texture that holds up in the broth instead of turning mushy.
Onion cooks until transparent, tomato sauce goes in, then chicken broth brings it all together. The toasted pasta simmers until tender, soaking up all that tomato-savory goodness.
It’s simple, fast, and endlessly adaptable. Toss in spinach, carrots, or whatever vegetables need using up.
Kitchen Tips
- Toast the pasta over medium heat, stirring constantly. It goes from golden to burnt fast, so don’t walk away.
- Drain the toasted pasta on paper towels to remove excess oil before adding it to the broth. This keeps the soup clean and not greasy.
- Use a strong, flavorful broth. Since the ingredient list is so short, the quality of your broth makes or breaks this soup.
Ingredients
Directions
In a little amount of vegetable oil sauté the pasta and when it is done take away and let stand in a papper towel.
Sauté the onion previously chopped and when it is transparent add the tomato sauce, cook and add the broth salt and pepper and seasoning.
Add the pasta and cook for 20 min more or less.
You can add some fresh vegetables when cook for to add flavor and vitamins, like spinach or carrots.
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