Mexican Alphabet Soup (Sopa de Letras)
Mexican alphabet soup, known as sopa de letras, is a brothy tomato based pasta soup made with tiny alphabet shaped noodles, fresh tomatoes, onion, garlic, and broth. It’s a Mexican childhood classic, made the same simple way my mom and so many other Mexican moms have always made it, just with vegetable broth here instead of chicken, so it’s completely plant-based.
What Is Mexican Alphabet Soup (Sopa de Letras)?
Mexican alphabet soup, or sopa de letras, is a brothy tomato based soup made with tiny alphabet shaped pasta. The pasta is toasted in oil until golden, then simmered in a blended sauce of fresh tomatoes, onion, and garlic with vegetable broth (traditionally chicken broth) until tender. It’s a classic Mexican comfort food, often served as a starter or light meal, and a favorite with kids because of the letter shaped noodles.
I grew up eating this soup at our kitchen table in Mexico, the kind with a laminated formica top and chairs covered in plastic, with the breeze from the patio drifting in through the dining room.
My mom would make a big pot of it for us after school, and we’d eat it with warm corn tortillas from the tortilleria down the street. She’d let us pick our own toppings, and mine were always crumbled queso fresco and a spoonful of crema.
Once I was old enough to handle the heat, I started adding pickled jalapeños like my older sisters did. My sisters and I would spell out our names with the little pasta letters floating in the broth while my mom reminded us to eat before the soup got cold.
This is the same soup, same nostalgia, just made plant-based.
Recipe at a Glance
- What it is: A Mexican tomato soup made with toasted alphabet pasta, simmered in a fresh tomato, onion, and garlic broth.
- Cuisine: Mexican, vegan
- Dish type: Pasta soup / starter or light main
- Difficulty: Easy
- Ready in: 25 to 30 minutes
- Method: Stovetop
- Key ingredients: roma tomatoes, white onion, garlic, alphabet pasta, vegetable broth, olive oil
- Flavor: light, savory, brothy, tomato forward, comforting
- Best for: light lunch, after school meals, sick day comfort food, kid friendly dinners, family weeknight meals
Why You’ll Love This Recipe
🍅 Made with fresh tomatoes, not canned sauce, for a brighter, more authentic flavor like the soup your own mom and abuela made.
⏱️ Ready in 25 to 30 minutes with just one pot, so it’s an easy weeknight dinner or after school meal when you don’t have a lot of time.
🌱 Completely plant-based, using vegetable broth instead of chicken, so anyone can enjoy it no matter how they eat.
👧 Fun for kids to eat since they can spell out words with the little pasta letters, which makes it an easy way to get picky eaters to finish their bowl.
Sopa de Letras, a Mexican Childhood Classic
Sopa de letras is one of those soups almost every Mexican kid grows up eating.
It belongs to a whole family of pasta soups, fideo, estrellitas, conchitas, coditos, that Mexican moms make the same basic way: fresh tomatoes, onion, and garlic blended into a sauce, poured over pasta that’s been toasted in oil until golden, then simmered in broth until everything comes together. The alphabet shape is really just fideo’s playful cousin, made to get kids excited about eating their soup.
Most Mexican moms, mine included, season this soup with chicken broth or a spoonful of Knorr Suiza bouillon, the powdered seasoning you’ll find in pretty much every Mexican kitchen pantry.
My mom also sometimes added a handful of garbanzo beans to the pot, I think for a little extra protein and heartiness, though she never explained why and I never asked. It was just one of those small variations that made her version hers.
This soup was never fancy. It was what showed up on the table on a regular Tuesday, in a big pot meant to feed the whole family, with whatever toppings each of us wanted to add ourselves.
Ingredients
Roma tomatoes
The base of the broth. Fresh roma tomatoes give this soup its bright, slightly tangy flavor and natural sweetness, much better than starting from a jar of tomato sauce.
White onion
Adds savory depth and a little sweetness once blended into the broth. White onion is the standard choice in Mexican cooking, but yellow onion works in a pinch.
Garlic
Rounds out the flavor of the tomato base. Fresh cloves give the best flavor, though jarred minced garlic can work if that’s what you have on hand.
Alphabet pasta
The fun, recognizable shape that makes this soup what it is. La Moderna is my favorite brand and can be found in the Mexican food aisle, but any small pasta works if you can’t find the letter shapes.
Olive oil
Used to toast the pasta before it goes into the broth. This step is what gives the noodles their light golden color and toasty flavor, a step a lot of recipes skip but shouldn’t.
Vegetable broth
What makes this version plant-based. Most traditional recipes use chicken broth or chicken bouillon, but vegetable broth gives the same comforting result without any meat.
Salt
Adjusted to taste, since the saltiness of vegetable broths can vary quite a bit between brands.
Garbanzo beans (optional)
Some Mexican moms, mine included, add some cooked garbanzo beans to the pot for extra protein and heartiness. It’s a simple variation that’s just as authentic as the classic version.
Toppings (optional, but recommended)
Lime
A fresh squeeze of lime juice over the finished bowl brightens up the broth and adds a little acidity that balances the richness of the soup. It’s a finishing touch many Mexican families add right at the table.
Queso fresco
Crumbled on top for a salty, slightly tangy contrast to the brothy soup. This is the topping I always reached for growing up. Use dairy-based or non-dairy.
Mexican crema
A spoonful adds a little richness and cools down the soup if you’re adding heat from jalapeños. Use either dairy crema or vegan crema.
Pickled jalapeños
For anyone who wants a spicy kick, a few slices stirred in or added on top do the job.
Ingredient Tips
Look for roma tomatoes that are deep red and give just slightly when you press them, those are the ripest and will give you the best flavor and color in the broth. If your tomatoes are a little pale or firm, let them sit out on the counter for a day or two before cooking.
For the pasta, check the international or Hispanic foods aisle at most grocery stores, that’s usually where you’ll find La Moderna alphabet pasta. If you can’t find it locally, it’s also easy to order online. Any small pasta shape works in a pinch, but the letters are part of what makes this soup fun, especially for kids.
When it comes to broth, taste it before adding salt. Some vegetable broths are already fairly salty, so it’s better to season gradually than to add the full amount up front.
How to Make Mexican Alphabet Soup
Step 1: Blend the sauce. Add the tomatoes, onion, and garlic to a blender with a splash of water. Blend until smooth.
Step 2: Toast the pasta. Heat the olive oil in a large pot over medium heat. Add the alphabet pasta and stir often until golden brown, about 3 to 4 minutes. Watch closely so it doesn’t burn.
Step 3: Add the sauce. Carefully pour the blended tomato mixture into the pot with the pasta. Stir well and let it cook for a few minutes until it thickens and darkens in color.
Step 4: Add the broth. Pour in the vegetable broth and stir. Add the cilantro. Reduce the heat.
Step 5: Simmer until tender. Cover and simmer for about 8 to 10 minutes, or until the pasta is fully cooked. Taste and adjust the salt as needed. Remove the cilantro sprig.
Step 6: Serve warm. Ladle into bowls and add your favorite toppings.
Nancy’s Expert Tips
Don’t skip toasting the pasta. This is the step that gives sopa de letras its real flavor. Skipping it or rushing it leaves the noodles tasting flat instead of slightly toasty and golden.
Watch the pasta closely while toasting. Alphabet pasta is small and toasts fast. Stir constantly and pull it off the heat as soon as it turns golden, since it can go from perfect to burnt in just a few seconds.
Add the garbanzo beans at the right time. If you want to add garbanzo beans like my mom sometimes did, stir in about a cup of cooked or canned garbanzo beans once the pasta has softened, during the last couple minutes of simmering. This way they warm through without turning mushy.
Don’t let the soup sit too long before serving. The pasta keeps absorbing liquid even after it’s cooked, so this soup is best enjoyed soon after it’s made. If it sits and thickens too much, just stir in a little extra broth to loosen it back up.
If your broth tastes flat, it usually needs salt, not more broth. A common mistake is assuming a bland soup needs more liquid, when really it just needs another pinch of salt to bring out the tomato flavor.
How to Serve Sopa de Letras
Sopa de letras is best served warm, right after it’s made, with whatever toppings each person likes best. Crumbled queso fresco, a spoonful of crema, pickled carrots or jalapeños, and a good squeeze of fresh lime juice are classic choices, just like the toppings my mom always let us pick ourselves.
It pairs perfectly with warm corn tortillas on the side, the same way I grew up eating it. For a heartier meal, serve it alongside quesadillas, or with a piece of bistec de res or vegan bistec for those eating plant-based, the way my mom used to stretch a small pot of soup into a full family meal.
For something to sip alongside it, a cold glass of agua fresca is a nice contrast to the warm broth, a sweet and fruity mango agua fresca works especially well here.
This soup is simple enough for a weeknight dinner but also works well for family gatherings, sick days, or any time you want something warm and easy on a busy afternoon.
Storage and Make-Ahead Instructions
Sopa de letras is best enjoyed fresh, but leftovers will keep in an airtight container in the refrigerator for up to 3 days. Keep in mind the pasta will continue to absorb liquid as it sits, so the soup will thicken quite a bit in the fridge.
When you’re ready to eat it again, just stir in extra broth to loosen it back up to your liking. If reheating, warm it gently on the stovetop or in the microwave until heated through.
This soup isn’t a great candidate for freezing, since the pasta tends to turn mushy and lose its shape once thawed. If you want to plan ahead, it’s better to make the tomato base in advance and toast the pasta fresh when you’re ready to eat.
Your Mexican Alphabet Soup Questions
Can I use a different shape of pasta?
Yes. Any small pasta works, like star pasta (estrellitas) or orzo. The alphabet shape is mostly for fun, especially for kids.
Do I have to use fresh tomatoes, or can I use canned?
Fresh tomatoes give the best flavor and color, but canned tomatoes or tomato sauce can work in a pinch if fresh ones aren’t available.
Is sopa de letras the same as sopa de fideo?
They’re made the same basic way, fresh tomatoes, onion, and garlic blended into a broth with toasted pasta. The only real difference is the pasta shape.
Is this the same as Mexican ABC soup?
Yes, Mexican ABC soup and sopa de letras are different names for the same dish, named for the alphabet shaped pasta.
Can I make this soup spicy?
Sopa de letras isn’t traditionally spicy, but some people add a chipotle pepper or two to the blender for heat. A simpler option is to add pickled jalapeños on top, or a splash of your favorite hot sauce.
Why is my soup too thick or too thin?
The pasta keeps absorbing liquid as it sits, so the soup will thicken over time. Add a little extra broth or water to thin it back out if needed.
Can I add protein to this soup?
Yes, garbanzo beans are a simple and traditional option some Mexican families add for extra protein and heartiness.
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 Alphabet Soup (Sopa de Letras)
Video
Ingredients
- 3 medium-large ripe roma tomatoes roughly chopped (about ¾ lb)
- ½ cup white onion roughly chopped
- 2 small garlic cloves peeled
- splash water for blending
- 2 tablespoons olive oil or neutral oil of choice
- 7 oz alphabet pasta La Moderna brand
- 7 cups vegetable broth
- ¾ teaspoon to 1 teaspoon salt adjust to taste
- 1 sprig fresh cilantro
Optional add-ins and toppings:
- 1 cup cooked or canned garbanzo beans drained
- lime wedges for serving
- crumbled queso fresco for serving
- Mexican crema for serving
- pickled jalapeños for serving
Instructions
- Add the tomatoes, onion, garlic, and a splash of water to a blender. Blend until smooth.
- Heat the olive oil in a large pot over medium heat. Add the alphabet pasta and stir frequently until golden brown, about 3-4 minutes. Watch closely so it doesn’t burn.
- Carefully pour the blended tomato mixture into the pot. Stir well and cook for a few minutes until the mixture thickens and darkens in color.
- Pour in the vegetable broth and add the sprig of cilantro. Stir well, then reduce heat.
- Cover and simmer for about 8-10 minutes, or until the pasta is fully cooked. Taste and adjust salt as needed.
- If using garbanzo beans, add them once the pasta has softened, during the last couple minutes of simmering.
- Remove the cilantro sprig before serving. Ladle into bowls and top with a squeeze of fresh lime juice, queso fresco, crema, or pickled jalapeños as desired.
Recipe Notes & Pro Tips
Nutrition
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Nancy Lopez is a Mexican-born published cookbook author and recipe developer with 20+ years of cooking experience. Raised in the U.S. and now living in North-Central Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens. Read more…
