Sopa Recipes~One Bowl At A Time

Sopa de Conchitas(Pasta Shells in Broth)

No ratings yet

Print Pin Rate

Course: pasta, Side Dish

Cuisine: Mexican

Ingredients

Ingredients

• 7 oz medium shells
• 1 small white onion diced
• 2 cloves of garlic minced
• 1 serrano pepper
• 1/2 cup tomato sauce or 3 small roma tomatoes freshly blended
• 1/3 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1 tsp. salt
• 5 cups chicken stock
• Olive oil

Instructions

Directions

• In a large pan, preheat 3 tablespoons of oil to medium heat for a few minutes.
• Add the pasta and cook for a few minutes, until pasta starts to toast up and become aromatic.
• Add the onions and garlic and cook for another minute. Add all of the remaining ingredients, stir well to combine. Bring to a boil, lower heat, taste for salt. Cover and cook for about 15 minutes, stirring once. Once pasta is cooked, remove from heat and let stand for 5 minutes.

Notes

Tips~ if adding frozen peas and carrots, add an even layer to the simmering sopa about 5 minutes before cooking time is up. Mix in before serving.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Ever since I was a kid I have loved the flavors of lemons and limes. Growing up in California, there was never a shortage of fresh citrus. Whether is was purchased from the local swap meet over the weekend or picked from the neighbors tree. It was a staple in our house and an ingredient that my Mom often cooked with. I often find myself garnishing many dishes with a  squeeze of fresh lemon or lime juice. It really brings out the flavors of the food and keeps you coming back for more. And I absolutely love sopa! Toasted pasta, most commonly used is fideo or vermicelli, with a hint of tomato and spices makes for a great side dish for any meal.

Sopa de Orzo Con Limon(Toasted Orzo Pasta in a Lemon and Chicken Broth)

Ingredients

2 tablespoons olive oil

1/2 cup sweet onion, diced
3 cloves garlic, minced
1 serrano or jalapeño, minced
1 chayote, diced or 1 summer squash
1 large carrot, peeled and diced
3 roma tomatoes, diced
8 cups chicken broth
Juice and zest of 2 lemons
1 tablespoon dried cilantro or 1/4 fresh
1/3 teaspoon fresh cracked pepper
Salt to taste
1 cup uncooked orzo pasta

Directions

1. In a large dutch oven pot, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, serrano, chayote and carrot. Season lightly with salt and pepper and cook for 6 to 8 minutes.

2. Add the tomatoes and cook for another 5 minutes. Add the broth, juice and zest of 2 lemons. Bring to a boil, season with salt, pepper and dried cilantro. If using fresh cilantro, add later when adding the orzo. Bring to a boil, reduce heat and cook for 5 minutes.

3. Add the orzo pasta and continue cooking for 10 minutes or until pasta is tender. It won’t take very long. Remove it from the heat or it will continue cooking. If you serve it right away, you will have a sopa with more broth. But the longer it sits, the pasta will absorb the broth. I like it either way. Garnish with lemon slices. Yields up to 10 servings.

My favorite thing to do lately is to add the juice of a whole lemon or lime when preparing, soups, sopa and rice dishes. I really enjoy the notes of acid that it brings to my favorite dishes. For this Sopa de Orzo y Limon recipe, I added the juice and zest of 2 lemons. One cup of Orzo made a big batch, enough for 8 servings.  You could certainly cut the recipe in half, but I like to share with friends.  it’s a great dish to pass as is, or add it some grilled chicken or shrimp for a complete meal. People often forget to use the zest when adding citrus to a recipe. It a simple and wonderful added flavor for many sweet and savory foods. Here are a few of my favorite sopa recipes.

Fideo 

Sopa de Fideo

This is not a traditional fideo with all the extra aromatics and spices I am adding here. It’s quite delicious though! I am imagining it next time with some added shrimp or scallops!

Sopa de Fideo Base
Olive oil
2 roma tomato, sliced into 1/4’s
1/4 white onion, chopped
1 clove garlic, sliced
1 serrano pepper, sliced
1 small red bell pepper, diced
A handful (1/4 cup) cilantro, chopped

Salt and pepper to taste

You will also need
More olive oil
remaining sweet onion, diced
1clove garlic, minced
1 jalapeño or red fresno,(or both) sliced into rings or left whole
1 tablespoon tomato paste or 1/4 cup tomato sauce
6 cups chicken broth
1/2 teaspoon cumin
1/3 teaspoon pepper
1/3 teaspoon crushed oregano
7 oz  broken fideo, previously toasted

Directions

1. In a skillet heat 2 tablespoons of olive oil to medium heat. Add all of the ingredients for the sopa base, minus the lemon juice. Season lightly with salt and pepper and saute for 8 to 10 minutes. Transfer to blender, add lemon juice and pulse to blender until you have coarse, but not chunky finish, set aside.

2. In another deep skillet, add 2 tablespoons of olive oil and heat to medium. Add the fideo pasta and toast, stirring often, until mostly browned and aromatic. Remove pasta from pan onto plate, set aside.

3. In that same skillet, add 1 more tablespoon of olive oil and bring heat back up to medium. Add the onions, garlic and jalapeño, if using. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the tomato paste or sauce and sofrito from blender. Cook for 3 more minutes.

4. Add the 6 cups of broth, cumin, oregano and pepper. Bring to a boil, taste for salt. Add the fideo back into the broth. Gently stir, bring to a boil, reduce to a simmer. Cover and cook for 5 to 6 minutes. Remove from heat and let stand for a few minutes.

This is how I like to enjoy my sopa de Fideo with extra broth so it’s more like a soup. Makes me feel like a kid again! 

Tips~ Before serving, grate in some fresh queso cotija. Serve with warm corn tortillas.

Sopa with Orzo Pasta 

Ingredients

3 tablespoons olive oil
2 cups orzo pasta
1/2 cup white onion, diced
2 cloves garlic, minced
2 roma tomatoes, quartered
1 serrano or jalapeno, chopped
4 1/2 cups water
Salt to taste
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon oregano
1/2 cup roasted green chiles, diced
3 teaspoons chicken bouillon granules

Directions

1. Add olive oil to a large skillet and heat to medium heat. Add the orzo and toast for 5 to 6 minutes. Add the onions and garlic and saute for another 3 minutes.

2. Add the tomatoes, hot pepper and about 1/4 cup of water to the blender. Blend until smooth and add to pan of orzo.

3. Add all of the remaining ingredients in the order listed. Stir to combine and taste for salt. Reduce heat to a low simmer, cover and continue cooking for about 10 to 13 minutes or until orzo becomes tender. It will appear soupy at first, but the longer it sits, the pasta will absorb the broth. Yields 6 servings.

Sopa de Fideo con Calabacitas

Olive oil
6 oz fideo(vermicelli) pasta broken into smaller pieces
1/3 cup white onion, diced
2 cloves garlic, minced
1 serrano, minced
1 small poblano, diced
4 cups chicken broth
1/4 cup tomato sauce
1/3 teaspoon cumin
1/3 teaspoon pepper
Zest of 1 lemon, reserve lemon for garnish
Salt to taste
1 small zucchini, diced (about 1 full cup)

Directions

1. Toast the fideo in 2 tablespoons of olive oil at medium heat for a few minutes. Use tongs to toss quickly or it will burn. Some darker spots are ok. Add the onions, garlic, serrano and poblano. Cook for another few minutes.

2. Add the broth, tomato sauce and spices. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 10 minutes. 

3. Season the zucchini lightly with salt and pepper and spread out evenly over the fideo. Zest the lemon over the top, cover and continue cooking until most of the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving and garnish with lemon wedges. Yields 6 servings.

Tips~ If you like yours with more broth add extra broth