Best 7 Mexican Pasta Sopa Recipes

SOPA DE CONCHAS (SHELL SOUP)

Steps:

• Place tomatoes, onions, cilantro and garlic into a blender. Add one cup of chicken stock and blend until you have a smooth sauce. Set aside.
• In a medium soup pot heat a good amount of canola oil over medium heat.
• Fry pasta for about half a minute or until golden and crispy.
• Place pasta onto a colander to drain all oil into a bowl.
• In the same pot where you fried pasta add the tomato sauce. Add the remaining chicken stock and peas, then bring to a boil.
• Add the vegetables, low the heat and then add pasta. Let it simmer for about 8-10 minutes or until pasta and vegetables are well cooked.
• Adjust of salt and serve immediately.

SOPA DE FIDEO RECIPE

Steps:

• Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
• Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
• Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
• Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
• Add the shredded chicken and the parsley. Let boil for another 10 minutes.
• Serve hot and garnish with fresh lime juice, and additional jalapeno slices.

TRADITIONAL MEXICAN SOPA (SOPITA RECIPE)

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.

MEXICAN NOODLE SOUP (SOPA DE FIDEO)

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.

SOPA DE CONCHAS | MEXICAN PASTA SHELL SOUP

Steps:

• Heat a large pot to medium-high and pour in the olive oil.
• Pour the 2 cups of shells into the pot and continuously stir to prevent burning until they turn a golden brown color.
• Once you achieve a golden brown color, add in the water, granulated Knorr bouillon, and tomato sauce. Stir until combined.
• Cover the pot and soft boil between 10-12 minutes (medium high heat).
• Turn off the heat and move the pot away from the heat source.
• Serve with chives on top and enjoy.

SOPA DE FIDEOS

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

MEXICAN PASTA (SOPA?)

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.