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A vibrant bowl of Mexican Sopa De Conchas, a comforting shell pasta soup, is shown as the featured image for this recipe.

Easy Mexican Sopa de Conchas

This easy Mexican shell pasta soup, Sopa de Conchas, transforms simple ingredients into a comforting and flavorful meal. Browning the pasta before simmering it in a rich tomato and chicken broth creates a delightful depth of flavor that warms the soul.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup small shell pasta conchitas
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth low sodium
  • 1 teaspoon chicken bouillon powder optional
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt to taste
  • Pepper to taste
  • Chopped cilantro optional topping
  • Crumbled queso fresco optional topping
  • Avocado slices optional topping
  • Lime juice optional topping

Equipment

  • Medium pot
  • Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a medium pot or Dutch oven over medium heat.
  2. Add the shell pasta and cook, stirring frequently, until the pasta is lightly golden brown and fragrant, about 5-7 minutes. Be careful not to burn it!
  3. Add the chopped onion and garlic to the pot and cook until softened and translucent, about 3-5 minutes.
  4. Stir in the tomato sauce, chicken broth, chicken bouillon (if using), cumin, and chili powder. Bring the mixture to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
  6. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and garnish with your favorite toppings, such as chopped cilantro, crumbled queso fresco, avocado slices, and a squeeze of lime juice.

Notes

Toasting the pasta is a crucial step for developing flavor. Use high-quality, low-sodium chicken broth for the best results. Adjust the cumin and chili powder to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.