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Sopa de Coditos is a Mexican childhood favorite.
We have several names for this soup. Among them, you’ll hear “sopita” or “sopa de codo.”
They all refer to this comforting and satisfying elbow pasta soup.
I can almost guarantee you that there is a Mexican mom RIGHT NOW making this soup.
Ingredients
There are other traditional Mexican pasta soups like Sopa de Fideo, Sopa de Estrellitas, Sopa de Letras, and Sopa de Conchas.
They’re all very similar. The main difference is the type of pasta used.
In this case, “Coditos” in English means “little elbows.”
That’s why elbow macaroni pasta is a MUST to make Sopa de Coditos.
How to Make It
- Start by making the tomato sauce.
- Add the tomatoes, garlic, onion, salt, and water to a blender.
- Blend until smooth.
Set this aside until ready to use.
We are making homemade tomato sauce, but you can also use a can of tomato sauce. Use an extra 1 cup of water if using a canned tomato sauce.
For those of you who like it spicy, add 1 chipotle pepper in adobo sauce to the blender. It adds a nice kick that’s not too overpowering.
- Heat oil in a large stock pot.
- Add the pasta and stir constantly.
Pro Tip:
Do not stop stirring, or you can burn the pasta. If you do end up burning the pasta, you will need to start over.Stir until the pasta has turned a deep golden brown color.
This is the same pasta we use to make Ensalada de Coditos.
- Add the carrots and cook for 1 minute.
- Add the tomato sauce, some of the water, and broth.
How to prevent the liquid from soaking up?
Any pasta soup gets dry quickly because the pasta absorbs the liquid.
To prevent this, save 1 cup of water (or broth) until right before serving. Pour in at the very end, stir, and serve the soup IMMEDIATELY.
- Bring the soup to a boil and cook for 10 minutes.
- Add the calabacitas.
- Cook for an additional 5 minutes.
Calabacitas is a type of Mexican squash. Any type of squash will get mushy if cooked too long. That’s why we’re adding it at the end.
Other Veggies You Can Add:
Broccoli
Peas
Green Beans
Cauliflower
You’ll see some people serve this with sour cream or queso fresco.
To make it spicier, you can also had a few slices of jalapeno or serrano pepper.
You’re going to LOVE a big bowl of this Sopa de Coditos. Comforting, satisfying, and oh so tasty.
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Sopa de Coditos
Ingredients
- 3 tomatoes chopped
- 1 garlic clove
- 1/4 onion
- 1 tbsp salt
- 1 cup water (for blending)
- 4 tbsp olive oil
- 1/2 lb elbow macaroni (or 8 oz)
- 1 carrot peeled and diced
- 6 cup vegetable broth
- 1 calabacita diced
- 1 cup water (for the end)
Instructions
- Add the tomatoes, garlic, onion, salt, and 1 cup water in a blender.
- Blend until smooth.
- Set aside until ready to use.
- Heat olive oil in a large stock pot.
- Add the elbow macaroni.
- Do not stop stirring.
- Toast until golden brown.
- Add the carrot.
- Cook for 1 minute.
- Add the broth.
- Bring to a boil.
- Simmer for 10 minutes.
- Add the calabacita.
- Cook for an additional 5 minutes.
- Add 1 cup of water.
- Stir and serve immediately.
Delicious!
Thanks! Hope you try it
Wow, that looks great. It’s so rainy and I’ve got a chill. This will be perfect comfort food that I’m going to throw together tonight.
Hope you like it as much as I do!
Hmmm yum! The flavor of this Sopa de Coditos is satisfying!
So glad you enjoyed this!
This soup sounds delicious. Toasting the macaroni sounds interesting, gotta try this myself.
It’s delicious! Hope you try it
This soup looks great! Have to try it out soon!
Thank you! Hope you do
My daughter loves anything with macaroni and this was a hit!
So glad you and your daughter enjoyed this!
These look absolutely divine!
Thank you! Glad you liked it
This soups sounds so flavorful and tasty.
It really is! Hope you try it
This comforting soup sounds so delicious and simple! It’s easy preparation is only one factor in why it’s so appealing. I just got over a sickness, and I wish I had seen this sooner because I think it would’ve made my healing faster!
Glad to hear you’re feeling better. Hope you remember this soup next time you’re feeling under the weather.