Easy Tomato and Stars Soup

By Kristina Felix

Published February 13, 2026

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
25 min
Rating
4(16)
Comments
Read comments

Sopa de fideo is the ultimate comfort food. Toasted pasta, when sizzled in a simple tomato-enriched chicken broth, becomes something greater than the sum of its parts. The pasta thickens the broth, and when topped with a dollop of sour cream or Greek yogurt, it takes on the luxurious feel of a creamy risotto. This recipe uses small soup pasta instead of the classic thin fideo noodles — use a shape that makes you smile. It cooks in about 20 minutes and is perfect for packing warm in a thermos on a cold winter day.

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Ingredients

Yield:4 to 6 servings

  • 4 medium Roma tomatoes (12 to 15 ounces total) 

  • ¼ white onion (2 to 2½ ounces)

  • 1 garlic clove, peeled

  • 4 cups chicken or vegetable broth, divided

  • 2 tablespoons avocado or olive oil

  • 12 ounces small soup pasta (such as stelline, pastina or anellini)

  • Salt, to taste

  • Sour cream or plain Greek yogurt and lime wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

45 grams carbs; 1 milligram cholesterol; 269 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 622 milligrams sodium; 8 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut tomatoes into large chunks and place them in a blender along with the onion, garlic and 1 cup of broth and blend until smooth. Set aside.

  2. Step 2

    To a medium saucepan or Dutch oven, add the oil and heat over medium. When the oil is hot, add the pasta. Toast it, stirring occasionally, until fragrant and some pieces are browned, 3 to 5 minutes. 

  3. Step 3

    Pour the contents of the blender into the pot and let the mixture sizzle while you stir it into the pasta, scraping the bottom to pick up any stuck bits. Pour the remaining broth plus ½ cup water into the blender and swish it around to release any remaining tomato bits, then pour that mixture into the pot as well. Bring to a simmer, still over medium heat, scraping the bottom of the pot a few times. Simmer uncovered with an occasional stir until pasta is al dente, 6 to 9 minutes (depending on the shape). Taste for salt and adjust as desired. 

  4. Step 4

    To serve, ladle into bowls and top with sour cream or yogurt and a squeeze of lime.

    Tip

    • This soup will thicken as it cools. Thin with broth or water or eat like creamy risotto.

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    Ratings

    4 out of 5
    16 user ratings
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    Comments

    Jasmine Q.

    This was a childhood staple in my Mexican American household. An alternative to sour cream is queso fresco crumbles, served with warmed corn tortillas on the side.

    Arglebarglor

    Made this with 1 15-oz can of diced tomatoes since I had no good fresh tomatoes on hand and it was delicious!

    Max Alexander, Rome

    Variations of this are children’s food throughout Italy. Adults like it too, mostly when they’re sick as it reminds them of comforting childhood dishes.

    Tammy

    Thought this was perfect for my 91-year-old mom, as she has a smaller appetite and likes things simply spiced. Hers was plain, no toppings, and she loved it. I added the Greek yogurt and lime, plus a spoon of chili crisp, and it was amazing! So easy, so delicious, it’s a keeper!

    DG

    I doubled the stock and tomatoes to make a brothier soup. I also used a full onion and an extra 2 cloves of garlic. I sautéed the aromatics, added the tomatoes and stock, and used an immersion blender to blend before adding the pasta. I topped with queso fresco and lime zest. Wonderful dish!

    Dawn

    With fresh tomatoes out of season, would you recommend canned crushed tomatoes instead?

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