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Quick & Tasty Mexican Sopa de Conchas Recipe

Warm, comforting, and packed with flavor, Mexican Sopa de Conchas is a beloved classic. This simple shell pasta soup is simmered in a rich tomato-based broth and garnished with fresh cilantro, making it a perfect dish for cozy evenings or family meals. Quick and easy to prepare, it’s a dish you’ll come back to again and again!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Soup
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Soup:
  • 14 oz chopped tomatoes fresh or canned
  • 9 oz shell pasta medium or small size
  • ½ onion white or yellow, chopped
  • 4 ½ cups vegetable stock
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For Garnish (Optional):
  • Fresh cilantro chopped
  • Lime wedges
  • Avocado slices
  • Crumbled queso fresco

Method
 

Blend the Tomato Base:
  1. If using fresh tomatoes, roughly chop them. Add the chopped tomatoes and onion to a food processor or blender.
  2. Blend until smooth and sauce-like. Set aside.
2. Toast the Pasta:
  1. In a large pot, heat olive oil over medium heat.
  2. Add the shell pasta and stir frequently, cooking until the pasta turns golden brown. Be careful not to burn it, as it can affect the flavor of the soup.
3. Cook the Tomato Sauce:
  1. Pour the blended tomato and onion mixture into the pot with the toasted pasta.
  2. Stir to combine and let it simmer for 5-7 minutes to deepen the flavor.
4. Add the Broth:
  1. Gradually pour in the vegetable stock, stirring to mix everything together.
  2. Season with salt and pepper to taste.
5. Cook the Pasta:
  1. Bring the soup to a gentle simmer and cook until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
6. Serve and Garnish:
  1. Ladle the soup into bowls and garnish with fresh cilantro.
  2. Add optional toppings like lime wedges, avocado slices, or crumbled queso fresco.

Notes

  • Customization: Add shredded chicken, ground beef, or beans for a heartier meal.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding extra broth if needed.
  • Make It Vegan: This dish is naturally vegan when made with vegetable stock and no cheese toppings.
  • Avoid Overcooking: Keep an eye on the pasta as it cooks to prevent it from becoming mushy.

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