Sopa de conchas is a comforting, delicious and filling Mexican soup. Best of all, its super easy to make! Its a yummy meatless meal the whole family can enjoy! Give it a try!
Another thing I love about this soup is it’s simplicity. It’s made with simple ingredients you most likely already have on hand.
If you like sopa de conchas you’ll probably also like fideo seco or maybe even this green spaghetti recipe.
Ingredients needed
- 2 tablespoons oil
- 3 cups medium shells
- 2 garlic cloves (peeled)
- 1/4 piece of white onion
- 4 roma tomatoes (roughly chopped)
- 6 cups of water
- 3 tsp chicken bouillon
- salt to taste
How to make the soup
The first thing we need to do is make the broth. Put the garlic cloves, onion, tomatoes, chicken bouillon and three cups of water in a blender. Blend for about a minute or until smooth.
Set the broth aside for later use.
Now it’s time to toast the pasta shells. Do not skip this step as it adds a really nice flavor to the soup.
Heat up the oil in a pot over medium heat. Then add the pasta shells.
You want to toast them until most of the shells get a nice toasted brown color. This take about 7 minutes. You’ll want to stir the shells frequently to prevent them from burning.
Once the pasta is nice and toasted it’s time to add the broth. Go ahead now and add the remaining three cups of water and stir.
Give the broth a taste to see if you want to add salt. I add a little bit.
Bring the sopa to a boil over medium high heat then reduce heat to medium low and cover. Let it simmer for about 8 minutes. If you like a softer pasta let it simmer for a few minutes longer.
It will look like the photo below when done.
See how simple that was? It’s ready in under 25 minutes.
Sopa de conchas recipe
This is a great recipe for busy moms who want to get food on the table fast. Cilantro, avocado and queso fresco are all great garnishes! If you like it spicy I suggest adding a little salsa macha to it, its so good!
Sopa de Conchas
Sopa de conchas is a delicious and easy Mexican shell pasta soup that can be on the table in under 30 minutes!
Ingredients
- 2 tbs vegetable oil
- 3 cups shell pasta medium
- 2 garlic cloves
- 1/4 onion piece of
- 4 roma tomatoes
- 6 cups water
- 3 tsp chicken bouillon
- salt to taste
Instructions
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Put garlic cloves, onion, tomatoes, chicken bouillon and three cups of water in a blender and blend until smooth. About a minute. Set aside for later use.
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Heat up oil in a pot over medium heat. When hot add the pasta. Toast pasta for about 7 minutes or until it most of it develops a golden brown color. You'll need to stir it frequently while toasting to prevent it from burning.
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Add the broth and the remaining three cups of water. Stir and taste to see if you want to add salt.
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Bring the soup to a boil over medium high heat. Then reduce heat to medium low and cover.
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Let simmer for about 8 minutes. If you want a softer pasta let it simmer for a few more minutes.
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Serve and garnish with cilantro, avocado and queso fresco.
jay francis says
Since your recipe called for 3 tsp chicken bouillon, typically Knorr caldo de pollo, I thought to share another quick fix. in lieu of the caldo de pollo and the tomatoes, which unless they are red ripe, will not add a great color to the soup, substitute the knorr tomato bouillon. I have used this successfully in my fideos and my Mexican rice dishes.
As a side note,. i’d recommend you consider a more legible font than the one you are currently using. though, i’d love to know which one it is because i could use it when doing signatures in my word documents lol
jay francis says
Ahhh, I now see that the font changes once it gets posted.