Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Pasta (Sopa?) Recipe
    Lost? Site Map

    Mexican Pasta (Sopa?)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    linanil's Note:

    I put Sopa in the title because that is what my mom calls it and I'm not sure if there is a better name for this dish. It is a wonderful side dish and I just made it a few moments ago and I had to share. You can use almost any type of pasta.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat the olive oil in a 2 qt sauce pan.
    2. 2
      Put the uncooked pasta, onions and garlic in 2 qt sauce pan.
    3. 3
      Stir regularly until onions become translucent and pasta has brown spots on it where it has fried.
    4. 4
      Put tomato sauce and salt in sauce pan.
    5. 5
      Put enough water in saucepan to cover pasta completely but not too much.
    6. 6
      Stir then cover saucepan and let simmer for 5 minutes.
    7. 7
      Uncover saucepan and let water cook down until sauce nearly disappears, stirring ocassionally.
    8. 8
      Once the liquid has mostly disappeared, sprinkle with cheese, take off heat and cover with lid so cheese can melt.

    Ratings & Reviews:

    • on November 13, 2005


      This is true Mexican-American comfort food! You can make it with vermicelli and it's called Fideo. Make it with little shells and it's called Conchitas. My grandma has made this forever and she taught me to make it. Be careful when browning the pasta. It can burn very quickly.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2008


      I made this last night and it tastes just like the sopa at a Mexican restaurant near my house. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 05, 2006


      This is a staple in any mexican household super filling and feeds around 3 people for under a buck. Could it get any better. The one thing id add is to squeeze some lemon over it. Yum

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Pasta (Sopa?)

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.2
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 2.5 g
    Cholesterol 7.4 mg
    Sodium 927.5 mg
    Total Carbohydrate 40.2 g
    Dietary Fiber 2.5 g
    Sugars 3.7 g
    Protein 8.7 g

    Ideas from


    Over 475,000 Recipes Network of Sites