Sopitas
This simple and delicious Sopitas recipe is ideal for a cozy evening meal. With just a handful of ingredients and basic seasonings, you can whip up a comforting, warm soup in no time at all!
Servings: 4
Ingredients
- 2 cups small shell pasta uncooked
- 2 tablespoons olive oil
- 1 teaspoon dried minced onion
- 1 teaspoon garlic powder
- 2 teaspoons chicken bouillon powder
- 1 cup tomato sauce
- 3 cups water
- 1/2 cup queso fresco crumbled
Instructions
- Heat the oil in a large pot over medium-high heat. Once the oil is heated, add the pasta shell and cook them for about 5 minutes, or until about half the shells have browned.
- Stir in the minced onion, garlic powder, and bouillon powder until the spices evenly coat the pasta shells.
- Add the water and tomato sauce. Stir to combine and then bring the mixture to a boil. Once the soup is boiling, cover it with a lid and reduce the heat to a low simmer. Allow the soup to simmer for 20 minutes.
- Top with the crumbled cheese, serve, and enjoy!
Notes
- If you cannot find queso fresco or cojita cheese at your local grocery store then you can use Parmesan cheese. The two cheeses are very similar, but Parmesan cheese has a slightly sharper flavor.
- You want to be careful not to burn your pasta shells. To avoid this, stir your pasta regularly.
- You can also top this soup with some fresh cilantro or a squeeze of lime juice.
- Store your leftover Sopitas in this fridge for up to 5 days and reheat a serving in the microwave. Start with 45 seconds, stir, and as 40 seconds as needed to fully reheat the soup.
Nutrition
Serving: 1 of 4 Sopitas | Calories: 315kcal | Carbohydrates: 42g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 663mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 1mg
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