Mexican Star Soup
This Mexican star soup is comfort food at its finest. Serve it up alongside a grilled cheese, or some toasted butter bread and you’re in for a cozy homemade meal.
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup sweet onion, diced small
- 2 cloves garlic, minced
- ½ - 1 teaspoon salt
- ½ teaspoon dried oregano
- few turns cracked black pepper
- 2 tablespoons tomato paste
- 14 ounces whole peeled tomatoes, canned with juice
- 4 cups chicken broth, or chicken bone broth
- 2 cups water
- 7 ounce star pasta , dry, 7-ounce bag, linked above
Equipment
- 1 soup pot
- 1 non-stick skillet
- 1 blender
Instructions
- Grab a Dutch oven or large soup pot and add 1 tablespoon olive oil over medium heat. Add the diced onions and minced garlic and sauté until soft. Season with salt, cracked black pepper and oregano. Add the tomato paste and stir well. Saute for 1-2 minutes.
- Next, add the whole peeled tomatoes with juice. Stir well. Once heated through, add the mixture to a food processor or blender and buzz until smooth, no lumps. Add the puree back into the Dutch oven. Pour in the chicken bone broth and water. Simmer over medium heat stirring occasionally.
- Next, grab a non-stick skillet and add one tablespoon olive oil over medium heat. Add the package of dry pasta to the hot oil and sauté it for 2-3 minutes. Stirring frequently. Once slightly golden brown in color, add the fried pasta to the hot soup. Stir well. Once the pasta is tender, taste for seasoning and enjoy hot. If the soup gets too tight, add more broth.
Nutrition
Serving: 1serving, Calories: 143kcal, Carbohydrates: 23g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Cholesterol: 2mg, Sodium: 963mg, Potassium: 163mg, Fiber: 2g, Sugar: 4g, Vitamin A: 93IU, Vitamin C: 6mg, Calcium: 30mg, Iron: 2mg