Sopa de Pasta

Ingredients

• 1.9 litres (8 cups)stock (vegetable, beef or chicken)
• 240 ml (1 cup)small soup pasta (shells, stars or letters)
• 4green beans, sliced
• 3 mediumpotatoes, diced
• 3criolla potatoes, diced
• 1 mediumcarrot, peeled and grated
• 1 stalkcelery, strings removed and chopped
• 120 ml (½ cup)fresh green peas
• to tastecoriander
• to tastesalt

Instructions

1. 1

   Prepare the potatoes

   Dice the criolla potatoes; peel them if you prefer, as they may also be left unpeeled. Peel and dice the other potatoes.

2. 2

   Prepare the vegetables

   Peel and grate the carrot. Remove the strings from the celery and chop it, then trim the ends from the green beans and slice them.

3. 3

   Bring to the boil

   Put the stock, carrot, peas, potatoes, green beans and salt to taste in a pan. Bring to the boil over a medium-high heat.

4. 4

   Cook the vegetables

   Let the soup cook for 6 minutes.

5. 5

   Add pasta

   Stir in a little chopped coriander and the pasta.

6. 6

   Cook the pasta

   Stir, then cook the pasta according to its packet instructions, about 10 minutes.

7. 7

   Check the seasoning

   Taste the soup and adjust the salt if needed.

8. 8

   Serve the soup

   Serve hot with chopped coriander scattered over the top, accompanied by avocado.

What is sopa de pasta?

Sopa de pasta is a homely Colombian soup built around small pasta cooked in broth with vegetables. It is the kind of adaptable, everyday dish that can be made with vegetable, beef or chicken stock.

This version combines two kinds of potato with peas, green beans, carrot and celery. The vegetables make the broth more substantial, while the small pasta cooks directly in the pan and takes on its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 6g protein, 32g carbs, 2g fat.

Most of the carbohydrates come from the pasta and potatoes, while the vegetables contribute fibre and a smaller amount of protein. The stock contributes much of the sodium, and any added salt increases it; serve with avocado for a more filling plate.

Choosing the ingredients

Stock: Choose vegetable, beef or chicken stock according to what you have and the flavour you want. As stock can already be salty, wait until the soup is nearly done before making a final seasoning adjustment.

Potatoes: The recipe pairs ordinary potatoes with criolla potatoes, which soften into the soup. Dice them into similar-sized pieces so they cook at a similar pace.

Pasta: Small shapes such as shells, stars or letters are suited to spoonfuls of soup. Check the packet directions, since cooking times differ by shape and brand.

Get the vegetables ready

Even pieces: Keep the diced potatoes and sliced beans fairly consistent in size. That helps them soften evenly during the short cooking time.

Celery: Removing the strings before chopping gives the soup a more pleasant texture. Grating the carrot lets it blend into the broth as it cooks.

Cook the pasta in the soup

Vegetables first: Bring the stock and vegetables to a boil, then cook them for 6 minutes before adding the pasta. This gives the vegetables a head start without leaving the pasta in the pan for the entire cooking time.

Packet timing: After adding the pasta, follow its packet instructions; the recipe gives about 10 minutes as a guide. Start checking near the end so the pasta is tender but still holds its shape.

Check texture and seasoning

Potatoes: Check a piece with a fork; it should be tender enough to eat without falling apart completely. The exact timing can vary with the size of the pieces.

Salt: Taste after the pasta has cooked, then add salt only if the soup needs it. The broth's seasoning and the amount of liquid it releases into the soup can affect how much is needed.

Serving the soup

Coriander: Scatter chopped coriander over each bowl just before serving for a fresh herbal note. The recipe also suggests serving avocado alongside.

On the side: Serve the soup hot as a light meal or as a first course. Avocado adds a creamy contrast to the broth and vegetables.

Recipe notes & tips

• Dice the potatoes evenly so they cook at much the same rate.
• Taste the stock before adding salt, especially if it is shop-bought.
• Use the pasta packet timing as your main guide, as shapes vary.
• Keep the soup at a steady simmer after adding the pasta.
• Chop the coriander shortly before serving for a fresh finish.

Variations

• Stock choice: Use vegetable, beef or chicken stock to suit your preference.
• Pasta shapes: Choose small shells, stars or letter-shaped pasta.
• More herbs: Add extra chopped coriander at the table.
• Avocado side: Serve avocado alongside the soup as suggested in the method.
• Vegetable sizes: Cut the beans and potatoes to your preferred spoon-friendly size.

Common mistakes to avoid

• Adding pasta too early: It can become overcooked; add it after the vegetables have cooked for 6 minutes.
• Skipping the packet directions: Pasta shapes cook at different speeds; use the stated time and check for tenderness.
• Over-salting at the start: Stock may already be seasoned; taste and adjust at the end.
• Uneven potato pieces: They may finish cooking at different times; dice them to a similar size.
• Cooking by time alone: Vegetable sizes affect doneness; check that the potatoes are tender before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot; the pasta may absorb broth as it stands, so add a little water or stock if needed.

Frequently asked questions