Sopa de Estrellitas (Mexican Star Soup)
Sopa de Estrellitas is warm and comforting Mexican star soup that comes together in just 30 minutes using pantry staples. It’s light, full of flavor, kid-approved, budget-friendly, and the perfect recipe when you want an easy, delicious Mexican soup!
Sopa de Estrellitas: Quick, Easy & Budget-Friendly Comfort Food
There’s something so magical about a simple bowl of sopa de estrellitas that transports me right back to my childhood. The aroma and taste are instant nostalgia of my Mexican childhood.
Every time I eat sopa de estrellas I flashback to my childhood in Mexico sitting around the table with my sisters and mom enjoying our bowls.
I think sopitas are so common in Mexico, and beloved by Mexican mamás, because they’re quick and easy to make, and it’s a budget friendly meal that can stretch a buck.
As you’ll see, I chose to make mine plant-based – and in fact, have always made them with vegetable broth instead of chicken even before going meatless. I’ve always preferred the taste.
What is Sopa de Estrellitas?
Sopa de estrellitas, also known as sopa de estrellas, is a traditional Mexican pasta soup made with tiny star-shaped pasta that’s cooked in a seasoned tomato broth.
It’s served as a light lunch or dinner, or as an appetizer. You add your favorite toppings and serve with warm corn tortillas or with crispy potato tacos. It’s a humble meal, but such a treat!
Sopa de Estrellitas vs Sopa de Fideo (and Other Mexican Pasta Soups)
Looking at my recipe you’ll see that this sopa is quite similar to sopa de fideo, sopa de letras, shell pasta soup, and elbow pasta soup.
These soups all share the same ingredients and technique, just differing in the pasta shape.
The beauty of Mexican pasta soup is that the base ingredients and cooking method never changes, which means once you master one you can master all sopitas.
Why You’ll Love Mexican Star Soup
• Budget-friendly: Made with pantry staples that are also generally low cost ingredients.
• Quick: You can have it on the table in 30 minutes!
• Kid-approved: Just as any Mexican and they’ll tell you they grew up eating and loving sopa de estrellas and still do.
• Comforting meal without feeling heavy or having to spend much time in the kitchen. Perfect for chilly days.
• Plant-based Friendly: Though traditionally chicken broth is used, you can easily swap it for vegetable and make it 100% vegan and vegetarian friendly.
• This traditional Mexican sopa recipe is perfect for beginners & first-time cooks.
Ingredients for Sopa de Estrellitas
Star-shaped pasta: My favorite brand to use is La Moderna’s Estrellas pasta.
Roma Tomatoes, White Onion, and Garlic Cloves: These are used to make the tomato salsa base. Choose ripe and soft tomatoes for the juiciest and flavorful salsa.
Oil: I like to use olive oil to toast the pasta in, but you can use your favorite oil.
Vegetable Broth: You can use homemade or store-bought. I like to use Origen Sano but it’s harder to find in the US, a good alternative is Better Than Bouillon’s No Chicken Base.
Seasonings: I use just salt and fresh sprigs of cilantro. Traditional recipes don’t use much else either.
Ingredient Swaps & Delicious Variations
- Tomatoes: Fresh tomatoes are best but in a pinch use un-sweetened tomato sauce or tomato puree. Use 3/4 cups and blend with the onion, garlic, and water until smooth.
- Broth: Traditionally chicken broth (or Knorr) is used, but we swap it for vegetable broth for a plant-forward recipe.
- Veggies: You can add carrots, peas, or zucchini for extra nutrition.
- Protein: You can mix in a drained can of chickpeas or pinto beans. Or you could add cubed firm tofu too.
How to Make Sopa de Estrellitas (Quick Step Overview)
Full step-by-step instructions with images and a video are in the recipe card below.
- Make The Salsa: Blend tomatoes, onion, garlic, and water until smooth.
- Toast The Pasta: Heat oil and cook the pasta until golden.
- Simmer in Tomato Sauce: Pour the tomato sauce into the pots and simmer until thickened.
- Cook: Add vegetable broth, cilantro, and salt and simmer until cooked through.
- Taste, season, and serve with your favorite toppings.
What to Serve with Sopa de Estrellitas (Mexican Star Pasta Soup)
The following dishes pair wonderfully with Mexican star soup.
- Quesadillas
- Crispy potato tacos
- Crispy refried bean tacos
- Air Fryer Tofu Tacos
- Tostadas like tinga or something as simple as beans and guacamole.
- Don’t forget a refreshing agua de jamaica.
How to Store, Freeze & Reheat
Mexican star pasta soup is best enjoyed fresh, but leftovers store well. Keep cooled soup in an airtight container in the refrigerator for 3 to 4 days. The pasta will continue to soften as it sits, which makes the texture different but still delicious.
To reheat, warm gently on the stove and add a splash of broth or water to thin as needed.
Freezing is possible, but the pasta absorbs a lot of the broth and it will thicken up. You could defrost, reheat and add more tomato broth if desired.
More Mexican Soup Recipes to Try
- 30 Minute Tortilla Soup
- Albondigas Soup (Mexican Meatball Soup) vegetarian recipe
- Sopa de Lentejas
- Fava Bean Soup Mexican-Style
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!
Sopa de Estrellitas (Mexican Star Soup)
Video
Ingredients
- 3 medium-large ripe roma tomatoes roughly chopped and it’s about ¾ lb.
- ½ cup white onion roughly chopped
- 2 small garlic cloves peeled
- a splash water for blending
- 2 Tablespoons olive oil or neutral oil of choice
- 7 oz star pasta
- 7 cups vegetable broth
- ¾-1 teaspoon salt adjust to taste
Instructions
- Place the chopped tomatoes, onion, and garlic cloves in the blender cup. Add a splash of water to get it going. Blend until completely smooth and set aside.3 medium-large ripe roma tomatoes, ½ cup white onion, 2 small garlic cloves, a splash water
- Over medium heat, heat the oil in a medium pot and once warm, pour in the star pasta. Stir to help coat the pasta with the oil. Cook and toast until it begins to turn golden brown, make sure to stir often to prevent burning.2 Tablespoons olive oil, 7 oz star pasta
- Very carefully pour in the tomato salsa from the blender, mix until well combined. Add a splash of water to the blender cup, swirl around then pour into the pot. Mix well. Simmer until nearly all the tomato sauce has been absorbed, about 8-10 minutes.
- Pour in the vegetable broth, add the cilantro and sprinkle in the salt. Mix to combine, cover the pot and lower the heat and simmer until the pasta has cooked through. It can take from 10-15 minutes.7 cups vegetable broth, ¾-1 teaspoon salt
- Check after 10 minutes to make sure the pasta has cooked. If needed adjust the salt.
- Serve with your favorite garnishes like crema, crumbled cheese, lime juice, chopped cilantro, jalapeños, or whatever you’d like. Enjoy!
Recipe Notes & Pro Tips
Nutrition
FAQ: Sopa de Estrellitas
Can I make sopa de estrellitas without fresh tomatoes?
Yes, you can use canned tomato sauce or puree or canned tomatoes and blend.
Why does my sopa thicken up after refrigerating?
It means you’ll need to add more broth next time.
Can I freeze leftover sopa de estrellas?
Uhhh…well the pasta may soften and the broth thicken up. So it’s a toss up.
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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…
