I love how comforting and flexible this recipe is. The creamy base mixed with the bold flavors of green chiles and sausage makes it irresistibly rich, while the pasta adds that satisfying heartiness. It’s a one-pot wonder that’s perfect for chilly evenings, quick lunches, or even meal prep. Plus, I can easily customize it with different proteins or spice levels depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground pork sausage (or ground beef)
1 small onion, diced
2 cloves garlic, minced
Note: Since the full ingredient list wasn’t provided, I’d usually include pasta (like shells or elbow), green chiles, broth (chicken or veggie), cream or cheese, and optional toppings like cilantro or lime.
Directions
I start by heating a large pot over medium heat. I add the sausage and cook until it’s browned and fully cooked, breaking it up as it cooks.
I add the diced onion and sauté until soft and translucent, about 3–4 minutes.
Then I stir in the minced garlic and cook for about 30 seconds until fragrant.
Next, I’d typically add in chopped green chiles and let everything simmer together for another couple of minutes.
I pour in broth and bring it to a light boil, then stir in the pasta and let it cook until tender.
Once the pasta is done, I stir in cream or cheese to create that creamy, comforting texture.
I season everything with salt, pepper, and a dash of chili powder or cumin if I want more depth.
Finally, I serve it hot and garnish with fresh cilantro, lime juice, or extra cheese if I’m feeling fancy.
Servings and timing
This recipe serves about 4–6 people, depending on portion size. It takes roughly 10 minutes to prep and about 25–30 minutes to cook, making the total time around 35–40 minutes.
Variations
Protein swap: I sometimes use ground beef, shredded chicken, or even black beans for a meatless version.
Spicier version: I add jalapeños or a dash of hot sauce if I want more heat.
Cheesy finish: I love stirring in shredded pepper jack, cheddar, or a spoonful of cream cheese for extra richness.
Veggie boost: I toss in corn, zucchini, or spinach for a little extra nutrition.
Pasta swap: I use elbow macaroni, shells, or even small penne depending on what I have on hand.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth or milk if it has thickened. This soup also freezes well—I just cool it completely, store it in a freezer-safe container, and thaw overnight before reheating.
FAQs
Can I make this ahead of time?
Yes, I often make it ahead for meal prep. I just reheat with a splash of broth to bring back the creamy texture.
What kind of pasta works best?
I like using small pasta like elbows, shells, or ditalini—they cook quickly and hold the creamy sauce perfectly.
Is it spicy?
It has a mild kick from the green chiles, but I can always adjust the spice level by adding more chiles or seasoning to taste.
Can I use canned green chiles?
Absolutely. I usually use canned diced green chiles for convenience—they’re mild and flavorful.
What should I serve with it?
It’s great on its own, but I sometimes serve it with warm tortillas, a simple salad, or tortilla chips on the side.
Conclusion
Chile Verde Sopita is one of those recipes I keep coming back to—it’s creamy, cozy, and loaded with flavor. Whether I’m craving something warm on a cold night or just want a quick, comforting meal, this soup always delivers. It’s a simple way to bring bold, comforting Mexican flavors into a bowl of pasta goodness.
This creamy, comforting Mexican-style soup is packed with pasta, green chiles, and sausage. An easy one-pot meal that’s perfect for busy weeknights.
Ingredients
Main Soup:
1 lb ground pork sausage (or ground beef)
1 small onion, diced
2 cloves garlic, minced
1 can (4 oz) diced green chiles
6 oz small pasta (elbows, shells, or ditalini)
4 cups chicken or vegetable broth
1 cup heavy cream (or half-and-half)
1 cup shredded cheese (cheddar or pepper jack work great)
1/2 teaspoon chili powder (optional)
Salt and black pepper, to taste
Optional Toppings:
Fresh cilantro, chopped
Lime wedges
Extra cheese
Sliced jalapeños or hot sauce
Instructions
Brown the Meat:
In a large pot over medium heat, cook the sausage (or beef) until browned and fully cooked, about 5–7 minutes. Break it up with a wooden spoon as it cooks.
Sauté Veggies:
Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add Chiles:
Stir in the diced green chiles and cook for 1–2 minutes to blend the flavors.
Simmer & Cook Pasta:
Pour in the chicken broth and bring to a light boil. Add the pasta and cook according to package directions (usually 8–10 minutes), stirring occasionally.
Make It Creamy:
Once the pasta is tender, lower the heat and stir in the cream and shredded cheese. Stir until melted and smooth.
Season & Serve:
Add chili powder (if using), salt, and pepper to taste. Ladle into bowls and garnish with fresh cilantro, lime juice, or jalapeños if desired.
Notes
For a spicier version, add jalapeños or hot sauce.
Swap protein with shredded chicken, black beans, or ground beef.
Add veggies like corn, spinach, or zucchini for a boost.
Store leftovers up to 4 days in the fridge or freeze for later.
Reheat with a splash of broth or milk to restore creaminess.
