Sopa is a staple in every Latino’s home. It is often made with a variety of pasta shapes including fideo, letters, shells, or my personal favorite, estrellas. This pasta soup is so easy to make and the kids love it! I’m pretty sure this has become my default “healthy” lunch for the kids. Due to them being home so much this year, I have made so many batches of sopa de estrellas, and I don’t mind at all😄.
What Is Sopa De Estrellas?
Sopa de Estrellas is a Mexican soup made with star-shaped pasta and cooked in a tomato broth. This soup is made exactly the same way as Sopa de Fideo ( the most popular form ) the only difference is the shape of the pasta. Growing up my mother would make it with a variety of pasta shapes.
Fideo and estrellas are my favorite. This soup is often made with chicken or tomato flavor bouillon cubes or powders, which contain a lot of msg. Honestly, you don’t even need them. Fresh tomato sauce and natural broths are the way to go. 😉
How to Make Sopa De Estrellas
First, you’ll need to prep the tomato sauce and have it ready to go. Rough chop the tomato, onion, and garlic, then add them into a blender with ¼ cup of water. Purée into a smooth sauce and set aside.
Set a stew pot over medium-low heat. Add in 1 Tbsp of olive oil and 1 cup of stars pasta. Brown for 5 minutes while stirring consistently. You want a nutty brown color, but be careful not to burn it. This technique gives the pasta a depth of flavor and color. It also helps to keep the pasta from turning mushy in the broth.
Next, add in the tomato sauce. Stir it into the pasta along with sugar to balance the acid in the tomato, paprika, and salt to taste. Allow it to cook for 2-3 minutes or until it’s a bright red color and most of the liquid has evaporated. Pour in 2½ cups of chicken broth and 1 cup of mixed veggies. Bring to a boil then reduce the heat. Cover and simmer for 10-13 minutes. Stir occasionally.
Lastly, take two cilantro stems ( with leaves ) and stir into the soup. Once they wilt, remove them from the soup and discard them. This step is optional, but I highly recommend it. The cilantro helps to tone down some of the acidic taste and gives it that extra boost of flavor, but it will not overpower the soup.
Additions and Substitutions
If you would like to make this a more hearty meal for the entire family, you may do so by adding meat and/or veggies.
- Shredded or diced chicken is a good addition to this soup.
- You could also do a seafood version with shrimp or pieces of fish.
- Don’t like the mixed veggies? Try it with just corn, carrots, or any veggie of your choice.
- Add potatoes or beans.
- Want to add some heat? Add sliced jalapeño.
- Serve with tortillas or a grilled cheese sandwich.
Vegan and/or Gluten-Free Version
This soup is so easy to convert to vegan by simply swapping out the broth. Try it with your favorite vegetable broth. Alternatively, you may use “better than bouillon flavor cubes” dissolved in 2½ cups water. The pasta brand mentioned in the recipe should be vegan BUT double-check the label to make sure.
To make gluten-free, you can purchase “gluten free little stars” pasta online or in stores if available to you. Alternately, you could use any other small gluten free pasta that you like.
Can I Freeze Sopa de Estrellas?
Absolutely!, this is a great soup to have on hand. I suggest doubling the recipe, portion into the serving sizes you like, then freeze using freezer-safe containers or bags. When ready to use, simply place the container or bag into a warm water bath for a couple of minutes. Place into a saucepan and heat on low-medium heat until it reaches 165º.
When serving hot foods to children, please use caution!
Hope you enjoy this fun and delicious soup!
Till the next one,
Did you make this recipe? Please give it a star rating and leave your thoughts in the comment section below. Snap a picture of the recipe you made and tag me @mariasblisscorner with the hashtag #mariasblisscorner. Thank you!
Sopa De Estrellas
- 1 Tbsp olive oil
- 1 cup La Moderna® Stars Pasta " Estrella"
- 1 Large Roma Tomato
- ½ yellow onion
- 2 garlic cloves
- ¼ cup water
- 2½ cups chicken broth or vegetable broth
- ¼ tsp paprika
- ½ tsp organic cane sugar
- salt to taste
- 2 cilantro stems with leaves optional
- Rough chop the tomato, onion, and garlic. Place into the blender with ¼ cup of water and puree into a smooth sauce. Set aside.
- Place a pot over medium heat. Add the olive oil and star pasta. Brown for 5 minutes, stirring consistently so it doesn't burn. Should be a nutty brown color.
- Add the tomato sauce, paprika, salt and sugar. Cook for 2 minutes, or until it's a bright red color and most of the liquid has evaporated. Add in the chicken broth ( or vegetable broth ) and veggies. Stir well, cover and cook for 10-13 minutes.
- Turn off the heat, then add in the cilantro. Give it a few good stirs. Once the cilantro has wilted, remove and discard. Serve soup and enjoy!