Sopa de conchas (shell soup) is a classic Mexican soup 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 restaurant) around the country.
Place tomatoes, onions, 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 the shell pasta for about half a minute or until golden and crispy.
Drain pasta to remove all excess oil.
In the same pot where you fried pasta, add the tomato sauce.
Add the zucchini, carrots, peas, and cilantro sprigs.
Pour in the chicken stock and bring to a boil over medium heat.
Return pasta to the pot and season with salt.
Let it simmer for about 8-10 minutes or until pasta and vegetables are well cooked.
Turn off the heat and serve immediately.
Notes
I suggest cutting the vegetables into small pieces so they will cook quickly and evenly with the pasta.
If you want some spicy, pinch a jalapeño or serrano pepper with a fork, then slightly fry it before frying the pasta. Return the pepper to the pot when you add the vegetables to cook it too.
Add 1 teaspoon of chipotle or guajillo powder to the tomato sauce for a smoky and spicy kick.
If you want a healthier version do not fry the shell 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!
For a vegan version, you can replace the chicken stock with vegetable stock and load your Mexican shell soup with your favorite vegetables like green beans, celery, potatoes, and even spinach.