Sopita, a simple yet comforting dish, holds a special place in many Mexican households. Whether served as a light lunch or a heartwarming dinner starter, this humble pasta soup brings together generations with its rich, savory broth and tender pasta. The secret to an authentic sopita lies in the toasting of the pasta, which imparts a nutty flavor and elevates the dish.
Ingredients:
- 1 cup small pasta (elbows, shells, or fideo)
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- ½ small onion, finely chopped
- 1 tomato, blended or finely chopped
- 4 cups chicken broth (or water with chicken bouillon)
- Salt and pepper, to taste
Instructions:
- Heat the oil: In a large skillet or saucepan, heat the vegetable oil over medium heat. Once hot, add the pasta and toast until golden brown, stirring frequently to avoid burning. This step gives the sopita its signature nutty flavor.
- Sauté the vegetables: Add the minced garlic and chopped onion to the pan and cook for 1-2 minutes until fragrant and softened.
- Add the tomato: Stir in the blended or chopped tomato, allowing it to simmer for about 2 minutes to blend the flavors.
- Add broth: Pour in the chicken broth, stirring everything together. Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer: Let the sopita simmer uncovered for about 10-15 minutes, or until the pasta is tender and the broth has slightly thickened.
- Season: Taste the sopita and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the sopita into bowls and enjoy warm, garnishing with fresh cilantro or a squeeze of lime if desired.
