Best Sopa de Coditos (Mexican Elbow Pasta Soup)
Sopa de coditos is a traditional Mexican soup made with toasted elbow macaroni pasta then simmered in a flavorful tomato broth. It’s ready in less than 30 minutes, needs just 6 ingredient, it’s budget friendly, and perfect for the whole family.
What is Sopa de Coditos
Sopa is the Spanish word for soup, and coditos means elbow. So sopa de coditos in English translates to ‘elbow soup’ or ‘elbow macaroni pasta soup’.
Another name you may see this soup called is sopa de codos.
Sopa de coditos, also known as elbow pasta soup, is a beloved dish in Mexican cuisine that warms both the stomach and the soul. This hearty and comforting soup is made with tender elbow macaroni noodles simmered in a savory tomato broth and can have vegetables added for a heartier meal.
If you’re Mexican you most likely grew up eating this soup as well as other pasta based soups like fideo noodle soup, sopa de conchas, and alphabet soup. They are all made similar, the only difference is the type of pasta used.
This Mexican tomato soup can be called by different names, it depends on the region of Mexico, it can be called sopita, sopa, sopa aguada or sopa de macarrón.
Spanish Tip:
“Coditos” is a diminutive form of codos, or elbows. Also when you see ensalada de coditos that refers to cold Mexican pasta salad.
Why You’ll Love Sopa de Coditos
• This soup is a nutritious meal you can have on the table in 20 to 30 minutes.
• It’s quick and inexpensive and made with just a few staple pantry ingredients.
• It’s versatile and can be served as an appetizer, or main dish for lunch or dinner.
• Can be cooked and served year-round.
• It’s kid-friendly! All Mexican kids grow up eating this soup.
Sopa de Coditos Ingredients
Elbow Pasta: More commonly called macaroni pasta. Try to buy a Mexican brand because Mexican pasta is thinner than the American kind so it cooks faster. My favorite brand is La Moderna small elbow macaroni.
Roma Tomato: Fresh tomato is always best, in a pinch you can use canned tomato sauce. If tomatoes are not in season and they are not as juicy and ripe you can use a mixture of half canned tomato sauce and half fresh tomatoes. (see notes in recipe card)
White Onion and Garlic: Again fresh is always best and these two are in season all year long.
Seasonings: I’ve always just used salt and fresh cilantro when I have it. This soup doesn’t need more.
Water or Broth: Traditionally water is paired with Knorr Chicken Bouillon to make the sopa de coditos sauce or broth. I’ve always prefered using vegetable bouillon powder mixed into water.
Oil: This is used to lightly toast the pasta to help bring out a nice toasty flavor. I prefer to use olive oil but you can use any neutral oil.
Other Ingredients You Can Use
If you’d like you can use a different Mexican pasta to make this soup. The recipe is pretty much the same whether you use coditos, fideo, stars, alphabet, or shells.
I didn’t grow up eating it with vegetables but you can add some if you’d like. Use any of the following or a mixture of carrots, green beans, calabacitas, spinach, potatoes, peas.
Make it spicy by adding some chipotle peppers in adobo sauce or just the adobo sauce. You can also add one or two chile de arbol to the blender.
Ingredients to Add Protein to Sopita
While traditionally these types of sopas are made without a protein, you can add some to the pot so it’s not just a carb heavy meal.
My personal favorites are canned chickpeas or homemade garbanzos, whole tender beans, or lentils. Other options could be some hydrated TVP, vegan chicken chunks or any type of seitan-based meat.
Topping Suggestions
Crema: I grew up putting crema (or sour cream) on my sopita.
Queso: A very common topping and you can use either crumbled queso fresco or cotija cheese. For vegan cheese I use small cubed pieces.
Cilantro: A little chopped cilantro is quite commonly used too.
Lime: Freshly squeezed lime juice over sopa de coditos elevates the flavor.
Hot Sauce: Some people like to add a few drops to their sopa for a llittle heat. Valentina is a good option.
Corn Tortillas: You can either coat with some crema or rub a lime on it. It’s so good and very common to eat sopita with tortillas.
How to Make Sopa de Coditos
Step 1: Make The Tomato Sauce
Place the roughly chopped tomatoes, onion, garlic, and a splash of water, into the blender cup. Blend until completely smooth. Set aside.
Step 2: Toast The Pasta
Don’t skip this step as it gives the pasta a nice toasty flavor.
Heat the oil in a medium-large pot, once hot pour in the coditos pasta. Keep stiring until the pasta turns a golden brown color – do not walk away because the pasta will quickly burn.
Step 3: Add The Tomato Sauce
Carefully pour in the tomato sauce over the toasted pasta – being careful as it can splash up! Stir to well combine then let it simmer under medium-low heat until nearly all of the salsa has been absorbed.
Step 4: Add The Broth
If using the veggies and cilantro add them now, then pour in the vegetable broth, and salt, and give the soup a stir.
Step 5: Simmer
Partly cover, simmer for about 8 to 10 minute or until the coditos pasta is tender. Taste and adjust salt if necessary.
If too much of the broth has been absorbed by the pasta, you can add another cup of broth and allow to warm through before serving.
How to Serve Mexican Sopita
My favorite way, and the way I grew up eating sopita, is topped with a dollop of crema, a sprinkle of queso, and a squeeze of lime juice.
On the side I love warm corn tortillas but if I have crispy potato tacos or flautas, I’ll serve those instead of the corn tortillas.
Occasionally I will serve the sopita with a green salad appetizer too.
How to Store and Reheat
While it’s best to enjoy your Mexican pasta soups the same day you make them, you can store lefetovers in an airthight spillp-proof container in the frige for up to 2 to 3 days. If stored longer the noodles will absorb all of the broth and turn mushy.
Reheat on the stovetop, you can add a little bit more vegetable broth is necesarry. Or you can also reheat in the microwave.
Nancy’s Tips for Sopa de Coditos
• Don’t walk away when toasting the elbow macaroni pasta because it will burn quickly. Keep stirring.
• Avoid over cooking (when simmering) the pasta because it’ll turn soft and mushy.
• Once cooked if you’d like more broth you can pour in a cup of vegetable broth a few minutes before serving.
• Want it spicy? Add some chile de arbol or chipotle peppers in adobo sauce to the blender.
Try These Mexican Pasta Recipes Too
Espagueti Verde made with a creamy poblano sauce, espagueti blanco with a cream sauce and ham, fideo seco cooked in a tomato sauce. Also don’t miss my complete guide to Mexican soups.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Mexican Pasta Soup
Amigos, I really hope you give this recipe a try. It’s truly so easy to make and it’ll help you solve the problem of not knowing what to cook.
For me sopita is full of childhood comfort and memories. It reminds me of sitting down at the kitchen table with my mom and sisters enjoying our soup while we chatted about all sorts of things.
Sopita brings comfort to all of my senses and helps brightens my mood specially when I miss those chilhood moments with my family.
Video
Sopa de Coditos (Recipe Card)
Best Sopa de Coditos
Ingredients
- 3 medium-large ripe roma tomatoes it’s about ¾ lb.
- ½ cup white onion chopped
- 2 small garlic cloves peeled
- splash of water for blending
- 2 Tablespoons olive oil or neutral oil of choice
- 7 oz coditos pasta or small Mexican elbow macaroni*
- 5-6 cups vegetable broth (I used 6 cups)
- ¾ teaspoon to 1 teaspoon salt
Topping Suggestions
- 2 limes
- ½ cup crumbled cotija cheese optional
- ½ cup crema optional
- 8 corn tortillas optional
Instructions
- Place the chopped tomatoes, onion, garlic, and splash of water into the blender cup and blend until smooth. Set aside.
- Heat the oil over medium-low heat, once hot add the pasta. Stir continuously until toasted and a golden brown color.
- Carefully pour in the tomato sauce, stir, cook until it has mostly absorbed for about 8ish minutes.
- Pour in the vegetable broth and salt, stir until well combined.
- Partly cover, lower the heat, and simmer for 8 to 10 minutes or until the pasta is tender.
- Serve right away with the suggested toppings and enjoy!
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
