• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Sopa Aguada (Mexican Pasta Soup)

    Sopa Aguada translates to runny soup in Spanish. I know… funny name, but in Mexico, rice is Sopa Seca or “dry soup”, and Sopa Aguada is anything that is brothy. Despite the funny name, this soup is delicious and can be made in a flash.


    Ingredients
    1
    plum tomato, chopped
    1/2
    small onion, chopped
    1
    teaspoon
    vegetable oil
    1
    cup
    small pasta, such as stars or broken spaghetti
    6 1/4
    cups
    chicken broth
    1
    carrot, peeled and diced
    1
    white potato, peeled and diced
    1
    sprig
    cilantro
    1
    whole jalapeño chile, optional
    *
    kosher salt, to taste
    *
    Lime wedges, serving suggestion
    *
    Chipotle chiles or salsa, serving suggestion
    *
    Diced avocado, serving suggestion
    *
    queso fresco, serving suggestion
    *
    tortillas
    Directions
    Place the tomato and onion in a blender and puree until very smooth.
    In deep saucepan, heat the oil and sauté the pasta until golden, about 2 minutes. Add the tomato sauce and cook for a 4 minutes. Add the broth, carrot, potato, cilantro and jalapeno, if using. Season to taste with salt. Bring to a light boil.
    Cover and reduce the heat to a simmer. Cook until vegetables and pasta are tender, 10 to 12 minutes.
    Ladle hot soup into bowls and serve with lime wedges. Garnish with chipotle chiles, salsa, avocado and queso fresco. Serve with tortillas on the side.

    The base number of servings for this recipe is 6
    OK

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