Sopa de Coditos

Sopa de coditos is a comforting Mexican soup with elbow macaroni and healthy vegetables covered in a spicy tomato broth. This recipe is quick, budget-friendly, packed with health benefits, and great for all ages.

This sopa de coditos recipe is comfort food at its finest! With minimal effort and ingredients, it’s the perfect choice for a no-fuss yet satisfying meal. For more Mexican noodle soups, try my sopa de conchas and sopa de fideo!

Why I love this recipe

This sopa de coditos is one of my favorite ways to use up leftovers in my fridge. It’s not only cost-effective but also comes together in one pot and 30 minutes — my kind of meal!

The blend of elbow macaroni, fresh vegetables, and aromatic spices creates a hearty and filling soup, ideal for families, busy students, or anyone looking to warm up on a cold winter day.

I also like to spice up the broth with chipotles in adobo because everything is a little better with some heat! This recipe is vegetarian and vegan-friendly, but it can easily be made gluten-free just by swapping out the pasta.

Ingredient notes

All of the ingredients in this sopa de coditos are easy to find or pantry staples. Find a breakdown and suitable substitutes below!

Elbow macaroni
Use elbow macaroni (coditos) or any short pasta variety you prefer. Some great options include short vermicelli, shell pasta, star pasta, rotini, or alphabet pasta.

Tomatoes
I use Roma tomatoes for their rich flavor and relatively low water content, which makes for a thicker, more concentrated soup base.

Substitute: Canned crushed tomatoes can be used in a pinch, but start with a reduced volume and adjust to taste, as they can be more concentrated.

Chipotles
I like to add chipotles in adobo to the soup for a smoky depth and a kick of heat. Feel free to use other Mexican chiles or omit them if you’re sensitive to spice.

Vegetables
I incorporate fresh onions, carrots, zucchini, and celery to add a slight sweetness and a crunch, enhancing the soup’s nutritional value.

Substitute: You can add or replace these vegetables with others, such as green peas, corn, parsnips, mushrooms, potatoes, or bell peppers.

Cilantro
Adds a fresh, citrusy pop to the broth, brightening up the other flavors and adding a touch of color.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn how easy it is to make sopa de coditos with my step-by-step instructions. Look for the tips in green throughout this section for consistent and successful results! Also, you can watch my video tutorial down below!

Preparation

Wash the veggies under cold running water. Peel the garlic cloves and dice the carrot and celery into bite-sized pieces. Blend the tomatoes, onions, garlic, and 1-2 seeded chipotles in adobo in a blender with 1 cup of vegetable broth until smooth.

Cooking

Step 1
Heat a tablespoon of olive oil in a large stockpot over medium. Once hot, add the elbow macaroni and toast, stirring constantly, until they are fragrant and begin to turn golden brown.

Toasting the macaroni adds a delicious nutty flavor to the soup. Be careful not to burn them, as this can impart a bitter taste.

Step 2
Stir in the diced carrots and celery and cook for another 3-4 minutes until they start to soften. Then, carefully pour the blended tomato mixture into the pot and let it simmer for 5 minutes to deepen the flavors.

Step 3
Gradually add the remaining vegetable broth and cilantro sprigs to the pot, bringing everything to a boil. Reduce the heat and let it simmer for 8-10 minutes, adding the diced zucchini towards the last 5 minutes of cooking. Serve immediately with garnishes. Happy eating!

Adding the zucchini later in the cooking process preserves its texture and color, preventing it from becoming too mushy.

Serving suggestions

Sopitas are often served “as-is” or with a simple squeeze of lime. However, you can make your bowl of soup creamier by drizzling vegan Mexican crema and crumbling some vegan queso fresco or vegan cotija cheese on top.

For a hearty and filling meal, pair it with a side of homemade corn tortillas, cubed avocados, vegan elotes, or calabacitas.

Cooking tips

Use ripe tomatoes: For the sauce, select the ripest Roma tomatoes possible to ensure a richer and deeper tomato flavor in the final broth.

Balance the heat: If you’re using chipotles in adobo, adjust the quantity according to your spice tolerance. Start with less and add more as needed to maintain a balanced flavor without overwhelming heat.

Simmer gently: Once all ingredients are in the pot, simmer the soup gently to allow flavors to meld together without reducing the liquid too much.

Fresh is best: Using fresh cilantro and zucchini adds a burst of freshness to the dish. Add these closer to the end of cooking to preserve their vibrant color and flavor.

Frequently asked questions

Storing & reheating

Sopa de coditos is best enjoyed fresh off the stove, but leftovers can be stored. Before storing, allow the soup to cool to room temperature.

Fridge
This soup can be stored in the fridge in an airtight container for up to 3-4 days. The pasta will soak up some of the liquid as it sits, so you may need to add more liquid as you reheat it.

Freezer
I don’t recommend freezing this soup due to the pasta components. However, if needed, freeze it without pasta for up to 3 months and add freshly cooked pasta when reheating.

Reheating
If the soup is frozen, thaw it in the fridge overnight. Heat it on the stove over low, adding extra broth or water to adjust the consistency. Microwave reheating is also an option. Use a covered microwave-safe dish and stir halfway through.

Watch how to make it

More vegan soup recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.