Watery Pasta Soup

Effy Martinez
This is a super easy and basic recipe; perfect for those rainy days when you crave something warm. It's a delicious traditional Mexican dish with that homemade touch that adds more flavor, without further ado, let's get to work!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 1 bag bowtie pasta, stars, conchitas, etc.
  • 3 tomatoes
  • 5 green tomatoes
  • 1/4 onions
  • 2 cubes granulated chicken bouillon, (with tomato)
  • 2 tablespoons vegetable oil, to brown the pasta
  • panela cheese, grated
  • 2 potatoes, in cubes
  • 1 carrot, in cubes
  • 1 zucchini, in cubes
  • lime
  • fresh cilantro
  • Jalapeño chile
  • salt
  • 2 1/2 cups water
Preparation
20 mins
30 mins
Low
  • Heat a pot over medium heat and add oil, brown the pasta for about 10 minutes or until it changes color.
  • Blend the tomatoes, tomatillos, onion, and chicken bouillon cubes, set aside.
  • Add the tomato sauce to the pot where you browned the pasta, add water, and wait for it to boil.
  • Cook the potatoes, carrot, and zucchini in a small pot with a pinch of salt. Set aside.
  • Add the vegetables and cook for a few more minutes. When the pasta is soft; it’s ready.
  • Serve in a deep plate and add lemon, cheese, and jalapeño pepper to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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