Sopa Seca

Mexcian "Dry Soup"
45 minutes Total Time
25 minutes to prep
20 minutes to cook
4 servings

Sopa Seca is the Spanish for “dry soup”. This is a Mexican recipe, but it by no means authentic with turkey kielbasa. Normally the main ingredients are the fried noodles and a seasoned tomato sauce. Some recipes add beans or chorizo, and usually not both. I like adding both to make this a very filling main dish. This can be kept vegetarian by skipping the sausage. 

Normally pasta dishes don't freeze well, but this one freezes fine. The pasta has already absorbed all the liquid while cooking, which is why it is called a “dry” soup. The noodles are toasted first. I find it much easier to use Fideo pasta for this step if you can find it. Otherwise use a thin spaghetti broken into small pieces. 

I am using Fideo pasta which I can usually find in the pasta section of my grocery store. It is basically a thin spaghetti in 1" pieces. If you cannot find Fideo you can break vermicelli (thin spaghetti) into smaller pieces. Regular spaghetti will not cook as quickly and may need more water, so if you can't find Fideo, use a thinner spaghetti. 


Ingredients with an * are listed more than once.


  • Gather and prep ingredients. Preheat oven to 350°.
    Step 0
  • Heat the vegetable oil in a 12" skillet to medium high heat. Add the noodles and cook until they are toasted and golden brown. This should take about 5 minutes. Stir frequently, especially once they start to brown.
    Step 1
  • Transfer the noodles to a 13"x9" baking dish. Set aside.
    Step 2
  • Add vegetable oil and onion to the skillet and cook over medium heat until onion starts to soften, a few minutes.
    Step 3
  • Add the garlic, cumin, oregano, chipotle powder, and salt to the skillet and cook 1 minute until fragrant.
    Step 4
  • Add tomatoes, beans, sausage, and broth (or water) to the pan. Bring to a boil.
    Step 5
  • Pour the mixture from the skillet into the baking dish. Cover with aluminum foil and place in 350° oven. Bake for 10 minutes.
    Step 6
  • Remove the foil. Stir. Continue cooking for 5-10 minutes until the liquid is absorbed and pasta is cooked. Stir again.
    Step 7
  • Sprinkle the dish with shredded cheese and bake 3 more minutes to melt the cheese.
    Step 8
  • Serve with cilantro and sour cream. Leftovers can be frozen or stored in the refrigerator for a few days.
    Step 9

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