Sopa de Caracol con Verduras(Pasta with Vegetables)
Anytime I can think of what to cook for dinner, I start with a skillet of sopa! This large shell sopa is a Mexican-style pasta dish that comes together quickly. Most often cooked in a tomato basded broth. Almost any kind of pasta can be used.
Course Main Course, pasta
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
3-4tablespoonsof olive or grapeseed oil
1 1/2cupsmedium to large pasta
Salt and pepperto taste
1large roma tomatodiced
3-4teaspoonsTomato/Chicken flavored bouillon powdercaldo de tomate
4sprigs fresh cilantro
serrano or jalapeñosliced
In a deep skillet or pot, heat 3 tablespoons of oil to medium heat. Add the pasta. Cook the pasta, stirring as needed, until it becomes aromatic and begins to brown in spots. Do not leave unattended or it may burn. Remove pasta from skillet onto a plate and set aside.
At medium heat, in that same skillet(or pot), add the carrots, onion, garlic and serrano. Season lightly with salt and pepper. Saute for 5-6 minutes.
Add the bell pepper and roma tomato and saute for another 2 minutes. Add the tomato paste and cook for 2-3 minutes, stirring often.
Add in the broth, bouillon, thyme and parsley. Bring up to a boil and taste for salt and pepper. Reduce to a simmer, add in the fresh cilantro, zucchini and previously toasted pasta. Continue cooking for 9-13 minutes or until the pasta is cooked all the way through and tender. Remove from heat and let stand for 7-10 minutes before serving. Remove cilantro. Garnish and serve with tortillas.
If you cannot find the tomato/chicken flavored bouillon, just use a chicken flavored one. Most often I will use a freshly blended tomato puree, but the tomato paste really adds a rich tomato flavor!