Sopa de Estrellitas, or Mexican Star Soup, is a childhood favorite made with star-shaped pasta in a light tomato broth. This cozy and comforting soup is a staple in Mexican kitchens, perfect for kids and adults alike.
There are certain childhood dishes that stay with you forever, and for me, this Mexican Sopa de Estrellitas, is one of them.
My mom made it all the time for me and my siblings and always topped our bowls with sliced hard-boiled eggs to make it extra special.
Simple ingredients like star pasta, tomatoes, onion, and chicken bouillon transforms in a comforting soup that warms you from the inside out, perfect for cozy nights or quick, satisfying meals.
How To Make Sopa de Estrellitas
Let’s start with the base of the Mexican star soup, a homemade tomato broth. Toss the tomatoes, onion, and garlic into a blender, then add 1-2 cups of water or chicken stock to help it blend smoothly.
Blitz it all together until you have a vibrant, smooth puree, then set it aside.
Pro tip: If your tomatoes are a little pale or out of season, add one teaspoon of tomato paste for extra richness!.
Now heat the olive oil in a medium pot over medium heat, then add in the star pasta.
Stir constantly and watch closely. This little pasta goes from pale to beautifully golden in just a couple of minutes.
You want it to get a nice toasty, nutty color because that’s what gives sopa de estrellitas its signature depth of flavor.
Note: If you’ve ever made sopa de fideo, you know this step is key! (And if you step away for “just a second” and it burns? I’ve been there. Start over, it’s worth it!).
Once your pasta is perfectly golden, pour in the tomato broth you blended earlier. It’ll sizzle a little, don’t worry, that’s normal!
Crumble in the chicken bouillon cubes (or pour in your stock if you’re skipping the bouillon), give everything a good stir, and let it cook for 10-15 seconds so the flavors can wake up.
Now, add 5 cups of water (or chicken stock) to the pot. The amount of liquid depends on how brothy you like your soup. If you want a thicker consistency, start with 4 cups and add more as needed.
Turn the heat up to high and bring it to a gentle boil.
Once it’s bubbling away, lower the heat to medium-low, cover, and let it simmer for about 10 minutes until the pasta is soft and has absorbed all that delicious flavor.
Give it a taste and adjust the salt if needed. (Keep in mind, if you used bouillon, you might not need much extra salt!).
Serving You Mexican Star Soup
Ladle the hot soup into bowls and now comes the toppings! In my house, this soup was never complete without sliced hard-boiled eggs on top.
Mom swore by it, and honestly? She was right. The creamy yolk adds a little richness that makes every spoonful better.
Sprinkle on crumbled queso fresco, squeeze in a little lime juice, and enjoy the coziest bowl of Mexican comfort food.
This soup is perfect on its own or served with a simple quesadilla on the side (because let’s be honest, any excuse for a quesadilla is a good one).
However you enjoy it, I promise it’ll bring you that same warm, nostalgic feeling that it always gives me.
Storing Soup Leftovers
If you have leftovers (which isn’t always the case in my house!), sopa de estrellitas stores beautifully in the fridge.
Let it cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.
Just keep in mind that the star pasta will continue to soak up the broth as it sits, so when you reheat it, add a splash of water or chicken stock to bring it back to the right consistency.
This Mexican star soup doesn’t freeze well because the pasta becomes too soft and mushy. It’s best to enjoy it fresh or within a couple of days for the best texture!
More Mexican Sopas
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Video
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Sopa de Estrellitas (Mexican Star Soup)
Ingredients
- 1-7 ounce package star pasta
- 3 medium tomatoes (cut into chunks)
- 1 small onion (cut into chunks)
- 1 clove garlic (peeled)
- 4 Tablespoons olive oil (or any cooking oil you prefer)
- 2 cubes chicken bouillon (or 6 cups chicken stock)
- salt (to taste)
For serving (optional)
- hard-boiled eggs (sliced)
- queso fresco
- limes
Instructions
- Place tomatoes, onion, and garlic in a blender. Add 1-2 cups of water (or chicken stock) and blend until smooth. Set aside.
- In a medium stock pot, heat the oil over medium heat. Add the star pasta and cook stirring constantly until the pasta is nicely browned.
- Pour the tomato sauce and crumble the chicken bouillon. Mix to combine and cook for 10-15 seconds.
- Pour in 5 cups of water (or chicken stock) and turn the heat to medium-high. The amount of liquid depends on how soupy you want your soup.
- Simmer until the pasta is nicely tender. Adjust the salt to taste, then turn off the heat.
- Serve hot with sliced hard-boiled eggs, queso fresco, and a squeeze of lime.
Notes
- If your tomatoes are pale or out of season, add ½ teaspoon of tomato paste for extra richness.
- Watch the pasta closely as it toasts—it goes from golden to burned fast!
- For a thicker soup, use less broth; for a soupier consistency, add more liquid.
- If using bouillon, taste before adding extra salt since it’s already salty.
- Hard-boiled eggs on top aren’t just tradition—they add protein and extra flavor!
My kid loved it. I loved it. And best of all, this sopa was so easy to make, you just need to be careful when toasting the pasta and do it over low heat so it doesn’t burn.