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Mexican Pasta Soup Recipe
This soup is called gear’s soup or “engranes” in Spanish, but growing up we called “sopa de rueditas” or wheel soup because its shape resembles little wheels. This pasta soup is one that you can prepare as a main dish or as a part of a full course meal.
- 1 tablespoon Vegetable oil
- 2 oz. ½ cup Carrots, diced
- 1 ½ oz. ¼ cup Onion, finely chopped
- 1 Garlic clove finely chopped
- 3 ½ oz Gears-wheels pasta* See Notes
- 4 cups warm water
- 1 ½ cube of Knorr Tomato buoillons
- 2 oz. ½ cup Green peas, defrosted and drained
- ½ oz. ¼ cup Parsley or cilantro chopped
- Lime wedges for serving time
Heat the oil in a large saucepan, over medium heat. Add the carrot, onion, and garlic, and cook for about 5 minutes, stir in the pasta and keep cooking for 3 more minutes.
Pour the water and add the Knorr tomato bouillon, stir until it has dissolved. Cover the saucepan, and simmer for 10 minutes.
Stir in the green peas and turn off the heat, place the lid back. After 3 minutes it is ready to serve. Ladle into cups or bowls, and garnish with cilantro or parsley. If you like to add some toppings check the notes above, I like to add a little bit of bottled hot sauce and some crumbled Mexican fresh white cheese.
- This soup makes about 4 ½ cups of soup.
- *This is only half of a regular Mexican pasta package of 7oz. You can substitute for another type of pasta.
- Some classic toppings are diced avocados, crumbled queso fresco, and finely chopped Serrano peppers.
Serving: 1cup | Calories: 147kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 385mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2475IU | Vitamin C: 7.5mg | Calcium: 21mg | Iron: 0.5mg