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A bowl of Mexican sopa de estrellitas, or star soup, made with small star-shaped pasta, garnished with avocado, cheese, and cilantro. A spoon is held above the bowl, showing a portion of the Mexican tomato soup and pasta. The bowl sits on a brown plate on a patterned napkin.
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Sopa de Estrellitas (Mexican Star Soup)

Sopa de Estrellitas is a warm and comforting Mexican star soup that comes together in just 30 minutes using pantry staples. Light, flavorful, and family-approved, it’s the perfect recipe when you want something easy, delicious, and filled with nostalgia.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Appetizer, Main Dish
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 277kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

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
    A hand pours water from a small cup into a blender filled with chopped tomatoes, garlic, and onions against a plain white background.
  • 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
    A large red pot filled star pasta being stirred with a wooden spoon, for sopa de estrellas.
  • 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.
    Tomato salsa is being poured into a white pot filled with toasted star pasta, on a stovetop. Steam is rising from the mixture.
  • 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
    A hand pours salt into a red pot filled with sopa de estrellitas soup, garnished with fresh cilantro sprigs, on a stovetop.
  • Check after 10 minutes to make sure the pasta has cooked. If needed adjust the salt.
    A ladle scoops up Mexican sopa de estrellas from a red pot. The soup, filled steams invitingly on the stove.
  • Serve with your favorite garnishes like crema, crumbled cheese, lime juice, chopped cilantro, jalapeños, or whatever you'd like. Enjoy!
    A bowl of orange-colored Mexican star soup with cheese crumbles, cilantro, and avocado slices on top, placed on a decorated plate and embroidered cloth, with a spoon and scattered ingredients nearby.

Video

Notes

To add protein to the soup you can add a small drained canned of chickpeas, or beans, or right before serving mix in some cubed tofu.
Some people like to add veggies like carrots, zucchini, or peas.
You can serve this sopita as a main dish for lunch or as an appetizer for lunch or dinner. Many people like to serve with warm corn tortillas and others with crispy potato tacos or crispy refried bean tacos.
This recipe makes 4 servings as a main dish or 8 small appetizer portions. 

Nutrition

Serving: 4servings | Calories: 277kcal | Carbohydrates: 45g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2231mg | Potassium: 148mg | Fiber: 2g | Sugar: 6g | Vitamin A: 883IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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