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Sopa de Estrellas

  • Author: Maxine Dubois
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This Sopa de Estrellas is made with red onions, garlic, diced tomatoes, chicken broth, and star pasta.


  • 1 medium red onion
  • 2 cloves garlic
  • 1 14 oz can diced tomatoes
  • 1/4 cup olive oil
  • 6 cups broth (chicken or vegetable)
  • 1 7 oz bag of stelline or star pasta
  • Salt, to taste


  1. In a blender: Add the tomatoes, garlic, and onion. Use some of the broth, just enough to blend everything.
  2. Blend until smooth and set aside.
  3. 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 broth in as well as salt and the tomato mixture. Pressure cook on high for 2 minutes.
  4. 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.


  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 291 kcal