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Spicy Peruvian-Style Beef and Noodle Soup

Spicy Peruvian-Style Beef and Noodle Soup

This spicy, bright red beef and noodle soup, inspired by Peru’s sopa criolla, is flavored with a powerful chili paste.

By Dimitri DemopolousApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

This hearty, comforting dish is our take on sopa criolla, or “creole soup,” a Peruvian staple with Italian roots. In addition to ground beef and capellini, the soup stars ají panca paste, a robust, red concentrate made of native Peruvian peppers. We’ve developed our take on the recipe using an easier-to-source alternative—similarly smoky, tangy-sweet Mexican chipotle chilies in adobo. For a more traditional flavor, just replace the chipotle chili and adobo sauce with 4 tablespoons ají panca paste. We top the soup with a simple salsa of lime-marinated onion and tomato, bringing brightness and crunch to contrast the rich, smoky broth. To serve, toasted bread and eggs—whether fried and placed on top a brimming bowl or poached directly in the soup—are perfect accompaniments.

Tip

Don’t overcook the pasta. The noodles are an important texture in the soup, so be sure to remove the pot from the heat as soon as they’re al dente and the tomatoes are warmed through.

Ingredients
  • 1

    pound ripe tomatoes, cored and finely chopped, divided

  • 1

    large red onion, finely chopped (1½ cups), divided

  • 2

    teaspoons lime juice

  • Kosher salt and black pepper

  • 3

    tablespoons extra-virgin olive oil

  • 6

    medium garlic cloves, minced

  • 1

    chipotle chili in adobo sauce, minced, plus 1 tablespoon adobo sauce (see headnote)

  • 3

    tablespoons tomato paste

  • 12

    ounces 80 percent lean ground beef

  • 1 ½

    tablespoons dried oregano

  • 4

    ounces capellini

  • ⅓

    cup heavy cream or evaporated milk

Step 1

In a small bowl, stir together 1 cup tomatoes, ¼ cup onion, the lime juice and ¼ teaspoon each salt and pepper. Set aside until ready to serve.

Step 2

In a large pot over medium-high, heat the oil until shimmering. Add the remaining onion, garlic and ¼ teaspoon salt; cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add the chipotle chili, adobo sauce and tomato paste; cook, stirring often, until the pastes begin to brown and stick to the pot, 1 to 2 minutes. Add the ground beef and oregano. Cook, breaking the meat into bits, until beginning to brown, 2 to 3 minutes.

Step 3

Add 6 cups water and bring to a simmer. Add the pasta and 2½ teaspoons salt. Cook, stirring often, until al dente, 6 to 8 minutes. Add the remaining tomatoes and cook, stirring, until heated through, about 1 minute.

Step 4

Off heat, stir in the heavy cream or evaporated milk, then taste and season with salt and pepper. Serve topped with a spoonful of the reserved salsa.