If you have a bag of conchitas (little shell pasta) and want to make the classic, comforting Mexican soup known as Sopa de Conchas (or Sopa de Fideos‘ shell-shaped sibling), here is a quick, traditional recipe.
Traditional Sopa de Conchitas (Mexican Shell Soup)
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Prep time: 5 mins
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Cook time: 20 mins
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Servings: 4–6
Ingredients
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1 package (7 oz to 8 oz) conchitas (small shell pasta)
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2–3 medium Roma tomatoes
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½ white onion
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2 cloves garlic
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2 tbsp cooking oil (vegetable or canola)
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4 to 5 cups chicken broth (or water + 1 to 2 tablespoons of chicken bouillon powder)
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A few sprigs of fresh cilantro (optional)
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Salt and black pepper to taste
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Optional toppings: Crumbled Queso Fresco, fresh lime wedges, or Mexican crema
Instructions
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Blend the Tomato Base:In a blender, combine the Roma tomatoes, half of the onion, the garlic cloves, and about 1 cup of water. Blend on high until completely smooth. Set aside.
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Toast the Conchitas:Heat the oil in a large pot or Dutch oven over medium-high heat. Add the dry conchitas. Stir frequently for about 3–5 minutes until the pasta turns a golden-brown, nutty color. (Watch them closely so they don’t burn!)
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Combine: Carefully pour the blended tomato mixture into the pot with the toasted pasta (it will sizzle). Stir and let it simmer for about 2 minutes until the tomato sauce darkens slightly and cooks down.
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Simmer the Soup: Pour in the chicken broth (or water and chicken bouillon). Add the cilantro sprigs and season with a pinch of salt and pepper. Bring the soup to a boil, then lower the heat to a gentle simmer, cover with a lid, and cook for 8 to 10 minutes until the conchitas are tender and plump.
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Serve: Ladle into bowls while hot. Top with a squeeze of fresh lime juice and crumbled Queso Fresco if desired.
