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Best Sopa de Estrellas Mexicana (Mexican Star Soup)

by Lola Dweck
Sopa de estrellas is a classic Mexican soup made with star-shaped pasta and a flavorful tomato-infused broth. It's comfort food in a bowl!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 198 kcal

Equipment

Ingredients
  

  • 2 garlic cloves
  • ½ onion medium white or yellow onion, roughly chopped
  • 1 pound tomatoes about 3-4 medium Roma tomatoes, halved
  • 8 cups broth chicken or veggetable
  • 2 tablespoons cooking oil
  • 7 ounces star pasta
  • 2 teaspoons salt or to taste

Instructions
 

  • Prepare sauce. Blend tomatoes, onion, and garlic on medium setting until smooth, for about 60 seconds.
    💡PRO TIP: This is essentially the base for my Mexican Tomato Sauce, which I use for recipes including my Mexican Red Rice, Fideo Seco, and Sopa de Albondigas and of course, classic  Sopa de Fideo.
  • Fry star pasta. Prepare a heavy-bottom pot with a thin layer of oil over low to medium heat. Once hot (the oil must be hot when you add the pasta!), add the estrellas and cook for about 5 minutes. You may need to reduce heat to the lowest setting to avoid burning the pasta. Be sure to stir frequently with a spatula to prevent the pasta from toasting too quickly. They should toast evenly, turning a mix of light golden brown and deeper brown when ready.
  • Add sauce to pasta. Add the tomato mixture and sauté together until the liquid absorbs completely and the mixture turns a deeper orange-red color.
    💡PRO TIP: This step is essential. If you add the broth to raw tomato sauce this will result in a raw tomato tasting broth. Sautéing it until it reduces completely ensures that it is cooked and adds another layer of flavor.
  • Add broth and simmer. Add chicken or vegetable broth and bring to a boil over medium-high heat for 5 minutes. Next, adjust heat to lowest setting, taste and adjust for salt if necessary, and cover. Simmer for an additional 10 minutes.
  • Serve and enjoy. Enjoy hot with a sprinkle of fresh lime juice and your favorite salsa or crushed red peppers.I like to serve this sopita de estrellas alongside warm quesadillas for an easy weeknight dinner. My father and sister love their sopita with a spoonful of mayonnaise. Don’t knock it until you try it!

A Note from Lola

PRO TIPS FROM LOLA

  • Toasting the noodles for long enough is the key to making soupy fideo that doesn't thicken as it sits.
  • Adding celery or cilantro toward the end of the cooking process is optional, but infuses a nice layer of flavor into the soup.
  • Any style of dry Mexican noodles will work in this recipe. My children are fans of the estrellitas, conchitas, and letras! Fideo is a specific style of thin pasta commonly used in Mexican and Spanish cooking, it is not the same as vermecelli.
  • When I make my sopa de fideo with homemade chicken broth, it comes out the best, but store-bought chicken or vegetable broth will also work. Be sure to taste and adjust salt to your liking.
  • If you're in a pinch or don't have time to use fresh tomatoes, feel free to use canned diced or whole tomatoes (you'll still want to blend with onion and garlic and sauté the sauce with the noodles).

Nutrition

Calories: 198kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 2035mgPotassium: 270mgFiber: 2gSugar: 6gVitamin A: 1297IUVitamin C: 11mgCalcium: 19mgIron: 1mg
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