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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
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

Ingredients

  • 3-4 tablespoons of olive or grapeseed oil
  • 1 1/2 cups medium to large pasta
  • 3 large carrots sliced
  • 1/2 cup diced onion
  • 2 cloves of garlic minced
  • 1 whole serrano optional
  • Salt and pepper to taste
  • 1 bell pepper diced
  • 1 large roma tomato diced
  • 6 ounces tomato paste
  • 9 cups chicken broth
  • 3-4 teaspoons Tomato/Chicken flavored bouillon powder caldo de tomate
  • 1/ teaspoon dried thyme
  • 1/2 teaspoon dried parsely
  • 4 sprigs fresh cilantro
  • 1 small zucchini diced

For Garnish

  • lime wedges
  • queso fresco crumbled
  • avocado sliced
  • serrano or jalapeño sliced

Instructions

Directions

  • 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.

Notes

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!