Sopa de Espinaca – Spinach and Macaroni Soup Recipe

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Preparation time
10 mins
Cooking time
20 mins
6 people
Meal course
Distrito Federal
Posted by
Posted on
1 cup
small dried elbow macaroni
1 tablespoons
olive oil
1 medium
medium white onion, chopped
2 medium
medium garlic cloves, minced
1 can
canned pureed tomatoes
3 cup
canned fat-free reduced-sodium chicken broth
2 cup
coarsely chopped fresh spinach
1 tsp
salt, or to taste
1 tsp
crushed red pepper
1 cup
crumbled cotija cheese, or substitute Parmesan Cheese
1 small
fresh lime, quartered
Sopa de Espinaca – Spinach and Macaroni Soup Recipe

Spinach, a healthy vegetable. We all know that spinach is good for you and a great source of vitamin A and extremely rich in antioxidants. Growing up as a kid you could never get me to eat any type of green vegetable no matter how much popeye would say it was good for you. But the only way my mother would get me to eat one particular vegetable would be espinacas. Which brings me to share this amazing, delicious Spinach and Macaroni soup. La sopa de espinaca has small elbow macaroni to the appealing spinach soup. The cheese adds richness and fresh lime juice (add before eating) tops off the authentic flavor. Mexican home cooks in certain areas use macaroni and other pastas in a number of dishes for body, and this simple soup reflects everyday cooking in Mexico City, Guadalajara, Monterey and modern Mexican Cities.

If your trying to get your children to eat more vegetables this soup would be the perfect recipe to get your little ones to enjoy spinach.To make this soup extra hearty I recommend adding your favorite meat, like chicken, pork or whatever your heart desires, or keep it green for our vegetarian lovers. Tell us what your thoughts are of this delicious soup and what you would add to it to make it your own very special recipe?  Provecho!

  1. In a pot of salted boiling water, cook the macaroni until tender, about 5 to 6 minutes. Drain in cold running water. Set aside.
  2. In a large saucepan, heat oil over medium heat, and cook the onion and garlic until softened, 3 to 4 minutes. Add the tomatoes, and cook, stirring frequently, until reduced and thickened, about 5 minutes. Add the broth, and bring to a boil. Stir in the spinach, salt, red pepper, and macaroni. Simmer, uncovered, 5 minutes. Divide the soup among 4 soup bowls. and sprinkle with cheese. Serve at once with lime wedges.