Sopa de conchas (shell soup)

Sopa de conchas (shell soup) is a classic mexican soup that is made with pasta and tomato sauce. This soup is very appreciated by kids and grown ups and you’ll find it almost at every fonda (small restaurante) around the country.

Sopa de conchitas

How to make sopa (soup) mexican-style

Mexican pasta soups are prepared with a tomate sauce which is made with chicken or vegetable broth. It’s pretty common to add also some seasonings like Knorr Suiza but besides that, the sauce is mainly made by tomatoes, onions, garlic and sometimes a fresh herb like cilantro or epazote.

The sopas are mostly made with tomato sauce and short pasta (like shells) but sometimes to make them richer and more nutritious some veggies are added, such as zucchini, carrots, green beans or also peas and potatoes.

Mexican sopa de conchas – Step by step

Wash and peel the vegetables. Cut them into small bites.

Place tomatoes, onions, cilantro and garlic into a blender. Add one cup of chicken stock and blend until you have a smooth sauce. Set aside.

In a medium soup pot heat a good amount of canola oil over medium heat. Fry pasta for about half a minute or until golden and crispy. Place pasta onto a colander to drain all oil into a bowl.

In the same pot where you fried pasta add the tomato sauce. Add the remaining chicken stock and peas, then bring to a boil.

Add the vegetables, low the heat and then add pasta. Let it simmer for about 8-10 minutes or until pasta and vegetables are well cooked.

Adjust of salt and serve immediately.

Tips and tricks

  • Once you get the cup of chicken stock you need to blend the tomatoes; put the remaining stock on a sauce pan and place it on the stove over medium heat. Keep it there until you need it for the recipe.
  • Mexican loves their sopita with a lot of broth. So if you want it like that too, you might need to add a little more chicken stock to the mix.
  • If you want to add epazote, don’t blend it with tomatoes because the taste is pretty strong. Add it when you add the vegetables.
  • If you want a healthier version do not fry the pasta, add it once the sauce starts to boil. It changes the texture and the taste a bit, but definitely you’ll leave out a lot of calories!
shell soup

Sopa de conchas (shell soup)

Sopa de conchas (shell soup) is a classic mexican soup that is made with pasta and tomato sauce. This soup is very appreciated by kids and grown ups and you’ll find it almost at every fonda (small restaurante) around the country.
PREP 7 minutes
COOK 8 minutes
TOTAL 15 minutes
5 from 2 votes
Print Pin Rate
Servings: 2 servings
Author: Maricruz

Ingredients 

  • 1 ⅓ cup (130gr) shell pasta
  • 1 cup (180 gr) fresh tomatoes (cut in chunks)
  • 3 oz (85 gr) white onions (cut in quarters)
  • 1 garlic clove (peeled)
  • cilantro sprigs (to taste)
  • 1 small carrots
  • 1 small zucchini
  • ½ cup (75 gr) frozen peas
  • 4 cups (1 lt) chicken stock (or vegetable stock)
  • canola oil
  • salt

Instructions

  • Place tomatoes, onions, cilantro and garlic into a blender. Add one cup of chicken stock and blend until you have a smooth sauce. Set aside.
  • In a medium soup pot heat a good amount of canola oil over medium heat.
  • Fry pasta for about half a minute or until golden and crispy.
  • Place pasta onto a colander to drain all oil into a bowl.
  • In the same pot where you fried pasta add the tomato sauce. Add the remaining chicken stock and peas, then bring to a boil.
  • Add the vegetables, low the heat and then add pasta. Let it simmer for about 8-10 minutes or until pasta and vegetables are well cooked.
  • Adjust of salt and serve immediately.

NOTES

  • Once you get the cup of chicken stock you need to blend the tomatoes; put the remaining stock on a sauce pan and place it on the stove over medium heat. Keep it there until you need it for the recipe.
  • Mexican loves their sopita with a lot of broth. So if you want it like that too, you might need to add a little more chicken stock to the mix.
  • If you want to add epazote, don’t blend it with tomatoes because the taste is pretty strong. Add it when you add the vegetables.
  • If you want a healthier version do not fry the pasta, add it once the sauce starts to boil. It changes the texture and the taste a bit, but definitely you’ll leave out a lot of calories!
Nutrition
Calories: 425kcal
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