Sopita is a super easy and delicious Mexican soup recipe that the whole family will enjoy.
In less than 30 minutes you can have it ready and on the table!
It’s great as the main meal or even as a side dish.
If you like this recipe you’ll have to check out my fideo loco next!
What is sopita?
Mexican sopita also known as sopa, sopa de fideo or fideo soup is a simple soup recipe consisting of pasta and a tomato broth.
It can be made with fideo, vermicelli, shell, elbow and other types of pasta.
I’ve made it with all of the above. It all depends on what kind of pasta I have in my kitchen.
Whatever kind you make it with doesn’t matter as it all taste the same.
My favorite is the vermicelli.
Did you know you can make a dry version of sopa known as sopa seca or fideo seco?
Sopa seca translates to “dry soup” in English.
The dry version isn’t soupy.
What is the difference between fideo and vermicelli?
Fideo and vermicelli are basically the same except vermicelli is a bit thinner.
I prefer using vermicelli noodles for my soup.
As I said before sopa de fideo is a very simple dish that requires few ingredients.
In fact, I bet you probably already have most if not all of everything you need to make it at home.
Here’s what you’ll need:
- vermicelli or fideo noodles
- canned tomato sauce
- white onion
- garlic cloves (peeled)
- ground cumin
- chicken bouillon
- vegetable oil
How to make Mexican sopita
The first thing you want to do is make the sauce.
In a blender add the tomato sauce, onion, garlic cloves, ground cumin, chicken bouillon and two cups of water.
Blend until smooth. Set the sauce aside for later use.
Now heat up a skillet over medium heat. Add the oil.
Once hot add the noodles and toast them for about 5-7 minutes or until they turn a golden brown color.
Make sure to stir them frequently while toasting otherwise they will burn.
The noodles should look something like this when done.
Next add the blended tomato sauce. Stir and let cook for a minute.
Then add the rest of the water and stir. Taste for salt.
If needed add either salt or more chicken bouillon.
I prefer the chicken bouillon.
Bring to a boil. Then reduce heat to medium low and cover.
Cook for about 10 minutes.
Then remove from heat.
The sopita will be very hot! I prefer to let it sit for about 10 minutes or so before I serve it.
Why is fideo toasted?
Toasting the fideo noodles gives them a slightly nutty flavor and also helps them keep their shape after cooking.
Don’t skip this step.
Can I use fresh tomatoes instead of canned tomato sauce?
Absolutely! I like using whatever I have in my kitchen at the moment.
For this recipe I would suggest using 4 roma tomatoes in place of the tomato sauce.
Just cut the tomatoes into chunks before blending.
What do you eat sopita with?
Mexican sopita is delicious all on it’s own but sometimes I like to serve it alongside some quesadillas.
It’s also good with potato taquitos.
As for toppings, chopped cilantro, queso fresco and sliced avocado are all good with sopita.
We like to keep ours simple and use grated parmesan. The kind that comes in a bottle.
It’s absolutely amazing with the soup. You’ve gotta try it!
Looking for more soup recipes? Try these:
Tips and tricks for making Mexican sopita
- Use 7 oz of the pasta of your choice. It can be shells, vermicelli, elbows, fideo, alphabet, etc…
- Use either canned tomato sauce or fresh tomatoes. If fresh I recommend using about 4 roma tomatoes.
- Make sure to stir the pasta frequently while toasting otherwise it will burn.
Mexican sopita recipe
This super easy and delicious sopita is easily one of the quickest and tasiest recipes you can have on rotation.
It’s something I make for my family at least once a week!
It’s honestly a life saver for me as a busy wife and mom of three kids.
I hope it’s something your family will enjoy as much as mine does.
Let me know what you think of this recipe in the comments below.
And don’t forget to leave it a rating.
Thank you so much for visiting, see you soon!
Sopita is a delicious recipe consisting of pasta simmered in a tomato broth.
- 7 oz bag of vermicelli or fideo noodles
- 8 oz canned tomato sauce
- 1/4 piece of a white onion
- 2 garlic cloves
- 3/4 tsp ground cumin
- 3 tsp chicken bouillon
- 2 tbs vegetable oil
- 8 cups water
In a blender add the tomato sauce, onion, garlic cloves, ground cumin, chicken bouillon and two cups of water. Blend until smooth. Set aside.
Heat up a skillet over medium heat. Add the oil. Once hot add the noodles. Toast the noodles for 5-7 minutes until they turn a golden brown. Make sure to stir them frequently while toasting so they don't burn.
Next add the blended tomato sauce to the noodles and stir.
Then add the rest of the water and stir again. Taste for salt. If needed add some or you can add more chicken bouillon.
Bring the soup to a boil. Then reduce heat to medium low and cover. Cook for about 10 minutes. Then remove from heat.
The soup will be very hot so let it sit for about ten minutes or so.
Serve and enjoy with your favorite toppings!
- You can use other types of pasta such as shells, elbows or alphabet.
- You can also use 4 roma tomatoes in place of the canned tomato sauce
- Make sure to stir the pasta frequently while toasting so it doesn’t burn.