Traditional Mexican Sopa (Sopita Recipe)

Ingredients:

• 1 tablespoon avocado oil or vegetable oil
• 1 7 ounces package of mexican pasta. Shells, alphabet, or fideo (or vermicelli noodles, broken into 2" pieces)
• ¼ cup white or yellow onion (finely chopped)
• 6 to 7 cups chicken or vegetable broth (add 7 cups for a brothier soup).
• 8 oz can tomato sauce
• 1 cube chicken, beef or vegetable bullion
• ¼ cup cilantro (finely chopped)
• ⅛ teaspoon kosher salt
• ⅛ teaspoon black pepper
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Instructions:

1. In a 4-qt. saucepan, heat the oil over medium heat. Saute the pasta until slightly browned. Keep stirring constantly to brown all sides. About 5 minutes.
2. Add the onions and saute for another 1 to 2 minutes until soft.
3. Add the tomato sauce and stir for about a minute or so. Be careful that if the pot it's too hot, the tomato sauce will splatter.
4. Add the broth, the bullion, cilantro, pepper & salt.
5. Bring to a boil, and reduce heat to medium low; cover with a lid (leaving it slightly open) and simmer until the noodles are tender, about 15 to 20 minutes.