Mexican Sopa


It is cold in Florida now. I’m freezing.

Ya know, the days are rough when it’s in the low 60’s. HA! I’m such a whiner.


My friend and I went out to dinner on Sunday night and we were such wimps getting out of the restaurant without coats. You would have thought that it was in the teens, not in mid 50’s. We turned on the seat warmers in my car and cranked up the heat while made fun of ourselves for being such babies.

In the past a day in the 60’s in the fall meant that Price and I would throw on heavy sweatshirts and open up all the windows in our house to air it out before the window had us really cooped up for the winter. Oh, it’s funny how quickly things change.

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And snow dumped down on family in Central New York today. Their pictures were so pretty of downtown covered in fresh snow, but no, just no, I don’t care to be around snow in a long time.

The ‘chilly’ weather here in Florida has me craving soups.

I had Matzo Ball soup yesterday for lunch. And I plan on having more and more of it through out winter. As well, at this Mexican Sopa. It’s simple. It’s classic. It’s oh so good.


Technically, this is Sopa de Fideos since it is made with Fideos, which is just like tiny pieces of angel hair pasta. That is a traditional way of making it. Using shells is common too, which is then Sopa de Conchas. Alphabets, elbows, and stars are also common.

I can’t get over how simple this soup is to make and how delicious it is with the tomato base and toasted pasta. Toasting the the pasta gives it so much extra flavor. Just like toasting rice a roni or a pilaf.


The funny thing with this soup was that I made it in the morning one day.. oh day light savings I hate you! And even after having already had breakfast Autumn was insistent about having some. I swear she is going to eat us out of house and home! ha!!

Everyone in your family will love this… 2 year olds to 90 year olds from breakfast to dinner. Soup always wins.


Mexican Sopa

Makes 4 servings


  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 (7 ounces) package of Mexican pasta – Fideo, shells, or alphabet shaped
  • 1/4 cup yellow onion, chopped
  • 6 cups chicken broth
  • 8 oz can tomato sauce
  • 1 beef bullion cube
  • 1/4 cup cilantro, chopped
  • salt and pepper


  1. In a large pot, heat the oil over medium heat until glistening.
  2. Saute the pasta until slightly browned, about 5 minutes
  3. Add the onions and saute for another 1 to 2 minutes until soft.
  4. Add the broth, tomato sauce, and beef bullion
  5. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, about 15 minutes.
  6. Add the cilantro, mix thoroughly. Add salt and pepper to taste.

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