Mexican Sopa de Conchas
This authentic Mexican Sopa de Conchas is a comforting shell pasta soup simmered in a rich tomato broth with garlic and onion. Toasted pasta adds deep flavor and perfect texture, making this easy Mexican shell soup a budget-friendly, family-favorite meal ready in just 30 minutes.
Ingredients
- Main Ingredients:
- 1½ cups small shell pasta conchas
- 4 medium ripe tomatoes or 1 14-ounce can crushed tomatoes
- ¼ small white onion
- 1 garlic clove
- 6 cups chicken broth or vegetable broth for vegetarian option
- Seasonings & Flavor Base:
- 2 tablespoons vegetable oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin optional
- Small handful fresh cilantro optional
- Optional Garnish:
- Lime wedges
- Diced avocado
- Crumbled queso fresco
Instructions
- Prepare the Tomato Base
- Blend tomatoes, onion, and garlic until smooth.
- Strain if desired for a smoother broth.
- Toast the Pasta
- Heat oil in a large pot over medium heat.
- Add dry shell pasta.
- Toast 3–5 minutes, stirring constantly, until golden brown.
- Do not burn—this step adds deep flavor.
- Build the Soup
- Carefully pour in blended tomato mixture.
- Cook 2–3 minutes, stirring gently.
- Add broth, salt, pepper, and cumin.
- Bring to a gentle boil.
- Simmer
- Reduce heat and simmer 10–12 minutes until pasta is tender.
- Stir occasionally to prevent sticking.
- Finish & Serve
- Let rest 5 minutes.
- Garnish with cilantro, lime juice, avocado, or queso fresco.
- Serve warm.
Notes
- Toasting the pasta is essential for authentic flavor and texture.
- Keep broth slightly brothy—pasta absorbs liquid as it sits.
- If soup thickens too much, add warm broth when reheating.
- Store in refrigerator up to 4 days.
- Freezing is possible, though pasta may soften after thawing.