Sopa de Conchas (Mexican shell soup)
2 servings
A cozy and comforting Mexican classic, sopa de conchas is made with tiny shell pasta simmered in a light, flavorful tomato broth. It’s quick, budget-friendly, and perfect for a warm, homemade meal in just 15 minutes.
Ingredients
- 1 ⅓ cup shell pasta
- 2 small fresh tomatoes (cut in chunks)
- 3 oz white onions (cut in quarters)
- 1 clove garlic (peeled)
- 3 sprigs cilantro
- 1 small carrot (cut into small bites)
- 1 small zucchini (cut into small bites)
- ½ cup frozen peas
- 4 cups chicken stock (or vegetable stock)
- cooking oil (as needed)
- salt
Instructions
- 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 glug of canola oil over medium heat.
- Fry the shell pasta for about half a minute or until golden and crispy. Drain pasta to remove excess oil.
- In the same pot add the tomato sauce and cook for one minute.
- Add the zucchini, carrots, peas, and cilantro sprigs. Then pour in the chicken stock and bring to a boil over medium heat.
- Return the fried pasta to the pot and season with salt.
- Let the soup simmer for about 8-10 minutes or until pasta and vegetables are well cooked.
- Turn off the heat and serve immediately.
Notes
- Cut veggies into small pieces for quicker, even cooking.
- For a spicy kick, poke a jalapeño or serrano with a fork, fry it briefly, and add it back with the veggies.
- Stir 1 teaspoon of chipotle or guajillo powder into the tomato sauce for smoky heat.
- For a lighter version, skip frying the pasta and add it straight to the boiling sauce.
Nutrition Information
Serving: 1 serving | Calories: 479kcal | Carbohydrates: 75g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1346mg | Potassium: 1280mg | Fiber: 8g | Sugar: 13g | Vitamin A: 6328IU | Vitamin C: 50mg | Calcium: 90mg | Iron: 3mg