There’s something so comforting about a bowl of Sopa de Letritas, especially when it’s made with love, and a few extra nourishing touches. This Elevated ABC Soup is my take on the classic childhood favorite we all grew up with in Mexican households. Instead of just pasta and broth, this version is packed with fresh vegetables, a deeply flavorful tomato-based broth, and perfectly toasted alphabet pasta that adds both texture and nostalgia. It's cozy, colorful, and made in one pot ideal for busy weeknights or when you need something that warms you from the inside out.
What I love most is how this recipe brings everyone to the table: picky eaters, veggie lovers, and those just looking for a bowl of comfort. Plus, it’s easy to adapt with what you have on hand, and the leftovers are even better the next day. If you’re looking for a wholesome, feel-good Mexican soup recipe that’s simple yet elevated, this is the one to make
Why You'll Love This Recipe
- Family-friendly & nostalgic – The alphabet pasta adds a playful, familiar touch that both kids and adults love.
- Loaded with veggies – Carrots, potatoes, spinach, and zucchini make it hearty and nutritious.
- One pot, minimal mess – Everything comes together in a single pot for easy prep and cleanup.
- Customizable – Swap in seasonal vegetables, use vegetable broth for a vegetarian version, or add shredded chicken for extra protein.
- Comfort in a bowl – The lightly toasted pasta and savory tomato broth create that cozy, home-cooked flavor everyone craves.
Ingredients You'll Need
- Avocado oil: For sautéing and toasting the pasta; adds healthy fats and a neutral flavor.
- Small piece of onion: Infuses the oil with savory aroma during the toasting process.
- Alphabet pasta (letritas): The star of the show! Adds fun texture and nostalgic charm.
- Celery: Brings aromatic depth and a bit of crunch.
- Carrots: Adds natural sweetness and color.
- Mexican calabaza (or zucchini): Mild, tender squash that blends beautifully into the soup.
- Potatoes: Makes the soup more filling with their creamy texture.
- Spinach: Adds a pop of green and a boost of nutrients without overpowering the flavor.
- Roma tomatoes, onion, and garlic: The base of the blended tomato broth; savory and rich.
- Tomato sauce: Enhances the tomato flavor and deepens the broth color.
- Bouillon paste: Adds concentrated flavor; choose chicken or vegetable to match your preference.
- Oregano: Earthy, herby, and essential to Mexican-style soups.
- Salt and pepper: To season and balance all the flavors.
- Bone broth: Rich in nutrients and umami, forms the base of the soup.
- Water: Helps balance the richness of the broth and ensures the right soup consistency.
Tips and Tricks for Success
- Don’t skip the toasting! Toasting the pasta in oil gives it a nutty depth and helps it hold its shape in the soup.
- Cut vegetables evenly so they cook at the same rate and keep a pleasant texture.
- Use a high-quality bouillon or broth—this is key to a flavorful base.
- Want a vegetarian version? Use vegetable broth and skip the bone broth.
- Double the batch and freeze leftovers for a quick and cozy meal later.
Frequently Asked Questions
Yes! While alphabet pasta is traditional and fun, you can swap in small pasta shapes like fideo, orzo, or stelline.
No, it’s mild and kid-friendly. You can always add a dash of hot sauce or chopped jalapeño for heat.
Yes! It stores well in the fridge for 3–4 days. Keep in mind the pasta may soak up liquid, so just add a splash of broth when reheating.
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw and reheat on the stovetop with extra broth as needed.
Sopa de Letras con Verduras (Mexican Vegetable Soup)
Ingredients
- 2 tablespoon avocado oil
- ¼ onion for sautéing
- 7 oz alphabet pasta or any
- 2 celery stalks finely chopped
- 3 small carrots diced
- 1 Mexican calabaza or zucchini chopped
- 2 small potatoes peeled and diced
- 1 handful spinach finely chopped
- 2 roma tomatoes
- ¼ onion
- 3 garlic cloves
- ½ cup tomato sauce
- 1 tbsp bouillon paste chicken or vegetable
- 1 teaspoon dried oregano
- 16 oz bone broth (chicken)
- 5 cups water
- salt and pepper to taste
Instructions
- Toast the pasta In a Dutch oven, heat avocado oil over medium. Add a small piece of onion and let it sizzle briefly. Stir in the alphabet pasta and toast for 4–5 minutes, stirring frequently, until lightly golden. Remove the onion piece once it’s fragrant—this step adds deep flavor right from the start!
- Sauté the vegetables Add celery, carrots, calabaza, potatoes, and spinach to the pot. Sauté for 3–4 minutes to release their aromas and start the softening process.
- Blend the tomato base In a blender, combine the Roma tomatoes, ¼ onion, garlic, tomato sauce, bouillon paste, oregano, salt, and pepper. Blend until smooth and creamy.
- Combine and simmer Pour the blended tomato mixture into the pot with the pasta and veggies. Add the bone broth and water. Stir well to combine, cover, and simmer over medium heat for 15–20 minutes, or until the pasta and vegetables are tender.
- Serve and enjoy Taste and adjust seasoning as needed. Serve warm with optional fresh herbs or a squeeze of lime for brightness.
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