Satisfy Your Cravings with Spicy Mexican Pasta Recipe
What’s up everybody! It’s your boy here, and boy do I have a treat for you. Today, I’m going to share with you a recipe that is guaranteed to please your taste buds and warm your soul.
This dish has been a staple in Mexican cuisine for years – the famous Sopa de Fideo. Also known as “Mexican Pasta” or “Shell Soup,” this classic dish is made with tender vermicelli noodles simmered in a rich tomato-based broth with hearty vegetables.
Whether you’re looking for something quick and easy for a weekday dinner or a comforting meal on a cold, snowy day, Sopa de Fideo fits the bill! It’s versatile, delicious, and comes together in just under 30 minutes.
So let’s get started and make some authentic Mexican comfort food that’ll leave you feeling satisfied and warm from the inside out!
Why You’ll Love This Recipe
Listen up, foodies! If you’re looking for a recipe that perfectly combines savory flavors and comforting textures, look no further than this Mexican Pasta (Sopa?) dish. Here’s why you’re going to love it:
Firstly, this soup recipe is packed with an explosion of flavors. The savory broth is made from a delicious combination of tomato sauce, garlic clove, and onion, which not only perfectly season the pasta but also make it truly hearty.
But wait, there’s more!
Thanks to the addition of Sopa de fideo (angel hair pasta) as the base of this dish, each bowl is filled with satisfying and pillowy soft noodles that soak up all of the other rich flavors. And if you’re feeling fancy, you can even substitute angel hair pasta for shell pasta or thin spaghetti.
Moreover, this dish is so versatile that you can customize it however you like. Swap out any vegetable or meat according to your preference or what’s in your fridge at that moment.
But if you’re on a budget and don’t have a lot of fresh ingredients lying around, don’t worry! You can still make this soup using inexpensive pantry staples easily available at your local grocery store.
In short, whether you’re in the mood for a quick weeknight meal or a comforting weekend dinner – this Mexican Pasta Sopa recipe won’t disappoint. So what are you waiting for? Let’s get cooking!
Ingredient List
Let’s talk about the ingredients to make this delightful Mexican pasta, which can also be known as sopa de fideo or sopa de conchas.
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Water: Don’t underestimate the power of water. It is the base of your soup-recipe and it’s important to use a sufficient amount, so all your ingredients cook properly.
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Olive oil: Provides a light and nutty flavor, which is great for cooking vegetables and pasta.
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Pasta: You can use any type of pasta for this recipe. In Mexico, they commonly use thin spaghetti noodles (fideo) which come in 4″ pieces or vermicelli angel hair pasta. Some people also use shell pasta (de conchas) or angel hair.
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Tomato sauce: A tomato-based broth which gives the soup its color and adds a touch of tanginess to the dish. You can make it homemade or buy it at the store.
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Garlic cloves: Essential for seasoning the dish and gives it that garlic taste that we all love.
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Onion: Adds so much flavor to your soup! Chop them up and cook them with olive oil for added savory notes to your broth.
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Roma Tomatoes: Choose fresh tomatoes for making homemade tomato sauce, otherwise you could buy canned tomatoes to get fresh flavor all year round.
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Salt: A simple seasoning that brings out the natural flavors of your food.
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Cheddar cheese (optional): Cheese always takes things to another level. It melts nicely and gives your soup an extra creamy texture.
Now that we’ve gone over the ingredients list, let’s dive into the recipe how-to!
The Recipe How-To
Let’s get started on this Mexican pasta soup! Before we begin, make sure you have all the necessary ingredients listed above. Once you’ve gathered all your ingredients, let’s jump right into the recipe:
step 1: Saute the onions and garlic
Begin by heating a large pot over medium heat with some olive oil. Once the pot is heated, add in the onion and garlic clove and sauté until translucent.
step 2: Add in tomato sauce and water
Once the onion and garlic mixture are translucent, add 1 can of tomato sauce to your pot along with 6 cups of water. Give a good stir and bring everything to a boil.
step 3: Add the Pasta
Next, add in your preferred pasta noodles. You can use noodles like vermicelli or angel hair pasta, but for this recipe, let’s use fideo pasta (or vermicelli angel hair). Add enough to feed 4-6 people. Don’t forget to give it a good stir so that everything is combined.
step 4: Let it simmer
Lower your heat down so that your soup is at a gentle simmer. Let the pasta cook, stirring occasionally, until it becomes tender but not mushy.
step 5: Add more flavor
To kick things up a notch with flavor, season with some salt to taste (roughly about one teaspoon) and stir. You can also add some diced Roma tomatoes, if you prefer a chunkier texture or want some extra flavor.
step 6: Serve
Once everything is cooked through and tasty, turn off your heat source and give your soup one final stir. It’s ready to serve! Ladle into bowls and garnish with plenty of shredded cheddar cheese.
This recipe is so simple but so delicious, perfect for a quick and wholesome dinner. Enjoy your Mexican pasta soup with some crusty bread on the side, and you’ll be in heaven!
Substitutions and Variations
Let’s face it, sometimes you don’t have all the ingredients necessary for a recipe. The good news is that this sopa de fideo recipe is highly customizable, and there are plenty of substitutions and variations to work with.
First, let’s tackle the noodles. Don’t have fideo or vermicelli on hand? No problem! You can easily substitute with thin spaghetti or angel hair pasta. And if you’re looking for a heartier option, try using shell pasta (also known as “conchas”). This will give your soup a chewy bite and add even more texture to your dish.
Now, let’s switch up the broth base. While this recipe uses a tomato-based broth, you can add different sauces depending on your preference. If you’re craving a bit of spice, try adding a dash of chili powder or cayenne pepper. Or, if you’re feeling adventurous, mix in some chicken or vegetable broth instead of water for a richer flavor.
If you’re vegan or lactose intolerant, no worries! You can easily swap out the cheddar cheese for a plant-based alternative or omit it altogether. And if you’re not a fan of onions or garlic, simply leave them out or substitute with another ingredient like shallots or leeks.
Need an extra kick of fresh flavors? You can top your soup with fresh cilantro, lime juice, or diced avocado. Alternatively, serve it alongside some tortilla chips for added crunch.
The possibilities with this recipe are endless! Don’t be afraid to experiment and make it your own. Just remember to balance your flavors and stick to similar substitutions to maintain the authentic Mexican taste of this classic dish!
Serving and Pairing
Now that you’ve got your hot and savory Mexican pasta soup ready, it’s important to serve it correctly to make it really shine. I recommend serving this delicious soup in a deep bowl, garnished with fresh cilantro or parsley leaves for extra flavor and color.
This soup has a warm and comforting taste, making it ideal for chilly evenings or times when you just want something hearty to fill you up. It also makes for an excellent appetizer. Serve it in small portions accompanied with some crusty bread to make it a light dinner – perfect for those days when you want to keep things simple.
If you have guests over, Mexican pasta soup can be a great main course as well. Pair it with cheddar cheese quesadillas, guacamole salad or Mexican rice for an all-out Mexican feast that’s sure to please everyone’s taste buds.
The beauty of this dish is that it pairs well with many different drinks such as a traditional Margarita or Sangria. However, if you’re looking for something non-alcoholic, sparkling water always goes down well.
Trust me; this soup is so delicious that you’ll be licking the bowl clean once you’re finished!
Make-Ahead, Storing and Reheating
Some recipes are perfect to make-ahead to simplify cooking on the day you need them, and that’s where Mexican Pasta or Sopa comes in handy. It tastes just as good the next day, if not better. The pasta noodles tend to absorb more of the broth and sauce, making for a more robust flavor.
Making it ahead of time is pretty easy; cook your pasta according to package instructions and store it separately from the soup. You can refrigerate both items separately for up to three days, so you’ll only need to heat them up later on.
When reheating your Mexican-style noodle soup, add water to loosen the thickened broth until it reaches your desired consistency. Then, reheat the soup slowly in a pot over medium heat, stirring occasionally. Be careful not to over-boil or cook fast as you could risk burning or altering the flavors. If you need to, adjust the seasoning by adding salt and pepper.
If you have leftover sopa de fideo, store it in an airtight container in the fridge. When you’re ready to eat it again, remove it from the fridge and let it sit at room temperature for 20-30 minutes before reheating.
In summary, don’t be afraid to make it ahead of time, refrigerate leftovers for future meals and then defrost and warm up later when needed. That’s one less cooking hassle for you!
Tips for Perfect Results
Setting yourself up for success in the kitchen is all about preparation, focus and a love for the ingredients. Here are some tips to help you cook a delicious and authentic Mexican Pasta (Sopa) recipe.
First things first, don’t overcook your pasta! To get perfect al dente noodles, make sure to follow the cooking times on the packaging instructions. For this dish, we recommend using thin spaghetti, vermicelli or angel hair pasta. Cook them in tomato based broth until they’re cooked through, but still have a slight bite to them.
The second tip is to use high quality olive oil. Not only is olive oil good for you, but it adds a rich flavor to this savory soup recipe. Make sure you’re using extra virgin olive oil and that it doesn’t smoke or burn when heated in the pan.
Next up, choose fresh ingredients. The star of this soup is the tomato sauce so we recommend sourcing roma tomatoes for this recipe. Make sure the tomatoes are ripe and avoid using canned or pre-made tomato sauce. For the garlic clove, onion and other herbs, make sure everything is as fresh as possible.
Another tip for perfect results is to let your ingredients simmer together. This soup incorporates hearty vegetables simmered with homemade broth which will ensure tender vegetables and pasta that is infused with flavor. Take your time and let everything cook down until it’s thick and plenty flavorful.
Lastly, consider variations with the noodle type or broth base! You can make this soup with different types of noodles and experiment with tomato sauce versus chicken broth as your base. Whether you’re looking to save time or experiment a little more with de fideo soups, there are plenty of tasty variations that can be made with this versatile recipe!
Keep these tips in mind and you’ll be on your way to delicious and authentic Mexican Pasta (Sopa) soup recipes every time!
FAQ
Now, let’s answer some frequently asked questions about this Mexican Pasta (Sopa?) recipe. Don’t worry if you’re new to cooking, as I have got you covered with these helpful tips and tricks. Read on to get answers to your burning questions, so you can make the most delicious and authentic Mexican-style pasta soup!
What are Sopa noodles made of?
Mexican sopita, or sopa de fideo, is a traditional and beloved Mexican soup that has vermicelli or angel hair pasta simmered to perfection in a broth made with ripe tomatoes. This is a classic Mexican recipe that is enjoyed by many, and is often referred to as sopas aguadas.
Why is it called Sopa de Fideo?
In the Tex-Mex cuisine, there is a hearty soup made with stock and noodles called Sopa de fideo. The word “fideo” refers to noodles and specifically vermicelli style. To create this soup, thin noodles are usually broken or cut into smaller pieces and then toasted before being simmered with the other soup components.
What is fideo pasta called?
The term “fideos” in Spanish denotes a specific type of noodle that is short and thin, similar in size to vermicelli noodles. Additionally, it is commonly used to refer to dishes that contain this type of noodle.
Why does my sopa de fideo come out mushy?
If your fideo turned out mushy, it’s likely that your soup was cooked for too long. To achieve the perfect texture, take care to remove the pasta from the heat after it has been simmered for around 10 minutes or until it is fully cooked.
What does Sopa de Conchas mean?
One of the staple Mexican dishes is the Sopa de conchas, also referred to as shell pasta soup, which is prepared by blending shell pasta and vegetables with an exquisite tomato broth.
Bottom Line
Let me tell you, my fellow food lovers, this Mexican pasta recipe is the real deal. It’s a classic dish that’s been enjoyed for generations by Mexicans and beyond. But my version adds a little bit of something special that you won’t find anywhere else.
The key to perfecting this recipe is choosing the right pasta – be it shells, fideos, or angel hair – that will hold up to the heat and tomato-based broth without going mushy.
I encourage you to try my Mexican pasta soup recipe and let me know what you think. From its savory aroma to its balanced flavors, this meal is hearty and filling, yet not too heavy on your stomach. I guarantee it will hit all the right spots and leave you satisfied for hours.
So next time you’re looking for a meal that’s warm, comforting, and delicious all at once, choose this Mexican pasta recipe – your taste buds will thank you for it!
Mexican Pasta (Sopa?) Recipe
Ingredients
- 2 cups of uncooked pasta (I use small pasta shells, you can use almost anything. If you use a long pasta like spaghetti, break)
- 2 tablespoons olive oil
- 1/4 cup onion
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 1/4 cup of shredded cheddar cheese
- water
Instructions
- 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.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.