Sopita

You might be asking yourself what sopita is, or you may be someone who has grown up eating this tasty dish. Either way your sure to love this family recipe.

When I first tried sopita I thought it was like macaroni and cheese soup. It was so yummy and super easy to make that I instantly fell in love with this family recipe. (A big thanks to my hubby for preparing this delicious dish and for teaching me how to make it!)

The picture above shows the browning of the macaroni in extra virgin olive oil. Above is a simple sopita with a tomato sauce base, cheese, and macaroni peices. A bowl of this yummy easy soup in all it's simple perfection. Great for any rainy day or dinner in-this easy recipe is sure to be one your family will love.
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Below is the full recipe if you'd like to try it out for yourself. Feel free to add other ingredients. There are no sopita police so add whatever your taste buds desire!

Andrew & Kellie’s Sopita

Elbow Macaroni (We use Barilla's PLUS pasta)
One small can Hunts tomato sauce with no added ingredients.
One bunch of cilantro
Tillamook cheddar cheese
Extra Virgin Olive Oil
Salt
Water

Mushrooms (optional): sauté mushrooms in extra virgin olive oil, add basil & oregano with the mushrooms. Then add the mushrooms to the sopita when adding in the cilantro.

Pour extra virgin olive oil into the pan without covering the entire bottom of the pan, but at least covering the middle of the pan. Add elbow macaroni (about 2 ½-3 cups full). Turn heat on to medium-high. While using a large spoon mix the noodles into the oil until every noodle is covered. Wait about 5-8 minutes while the noodles brown. Allow some to turn a light to dark brown (depending on your taste preference. I prefer them light & some dark brown).

While waiting for the noodles to brown open the Hunts tomato sauce & have it ready. Also, have water ready. When the noodles are browned pour the hunts tomato sauce into the pan followed by the water. *Warning* Be careful the sauce may sizzle and bubble. Pour the water until it is almost to the top of the pan. Add ½ tsp. of salt. Stir salt in. Leave heat at medium and while uncovered allow the soup to sit and cook.

While the soup is cooking wash the cilantro and cut the bottom off. Using the more leafy part of the cilantro cut leaves & stems into small fine pieces. (About 1 cup or more depending on preference). Check on sopita, stir, and add salt (about 1/2 tsp). Shred Tillamook cheddar cheese (about 2 cups full) and have it ready.

In about 15-20 minutes the noodles of the sopita should be soft. (Cook noodles to your preference of tenderness.) Salt to taste. Add cilantro and stir. (*If adding sautéed mushrooms put them in now). Put cheese on top of the sopita and make sure the cheese covers the entire top of the sopita. Add more cheese if desired. Cover and allow the cheese to melt. Serve.