This Sopa de Estrellas is made with red onions, garlic, diced tomatoes, chicken broth, and star pasta.
In the US, Americans eat chicken noodle soup when they are sick. In Mexico, Mexicans, like myself, eat Sopa Aguada. This dish brings so much comfort to me and reminds me of relaxing days at home. This soup isn’t just good for sick days, but really any day. It is made with a tomato-based broth that is so full of flavor and perfect for the whole family.
What you will need
- Tomatoes: I like using tomatoes from the can because it comes already prepared and with the juices. You should opt for the fire roasted tomatoes or the diced tomatoes with green chilies.
- Onion: This dish traditionally uses red onion, but you can use white or yellow.
- Broth: If you are vegan or vegetarian, skip the bouillon cube and use vegetable broth. If you would like chicken broth, that works too!
- Garlic: For best taste, use fresh garlic, but you can also use garlic from the jar. Just use about a tablespoon to substitute for 2 garlic cloves.
- Stelline: Stelline is another name for stat shaped pasta. It is often used in soups for children because of the shape, but who said its only for kids?!
How to make Sopa de Estrellas
In a blender, add the tomatoes, garlic, and onion. Use some of the chicken broth, just enough to blend everything.
Blend until smooth and set aside.
Instant pot: In an instant pot, hit the sauté function. Add the olive oil and cook until the pasta turns golden brown, about 3-4 minutes. Add the chicken broth in as well as salt and the tomato mixture. Pressure cook on high for 2 minutes.
On the stovetop: In a large stock pot, heat the olive oil on medium high heat. Add the pasta and sauté until it turns golden brown, about 3-4 minutes. Add the chicken broth as well as the tomato mixture and salt. Bring to a boil, then lower heat to medium low, cover, and cook for 8-10 minutes, until the pasta is soft.