Sopa De Conchas (Printable Version)
Comforting Mexican shell pasta in a flavorful tomato broth with cilantro and lime. Ready in 30 minutes.
# What You Need:
→ Pasta
01 - 1 cup small shell pasta (conchas)
→ Vegetables & Base
02 - 3 ripe tomatoes, chopped
03 - 1/4 small white onion, chopped
04 - 2 cloves garlic
05 - 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
06 - 2 tablespoons vegetable oil
→ Seasonings
07 - 1 teaspoon salt, or to taste
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon ground cumin (optional)
→ Garnishes
10 - 2 tablespoons fresh cilantro, chopped (optional)
11 - 1 lime, cut into wedges (optional)
# How To Make It:
01 - Combine the tomatoes, onion, and garlic in a blender and process until completely smooth.
02 - Heat the vegetable oil in a medium pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
03 - Pour the blended tomato mixture through a fine mesh strainer into the pot with the toasted pasta. Cook for 3 to 4 minutes, stirring occasionally, allowing the flavors to meld.
04 - Pour in the chicken or vegetable broth and add the salt, black pepper, and cumin. Stir well and bring the soup to a gentle boil.
05 - Reduce the heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender and the broth has slightly thickened.
06 - Adjust the seasoning to taste. Ladle the hot soup into bowls and garnish with chopped fresh cilantro and lime wedges if desired.
# Helpful Hints:
01 -
- It takes barely half an hour from stove to table which makes it a weeknight hero when you are too tired to think hard about dinner.
- The toasted shells soak up the tomato broth in a way that turns simple pantry staples into something deeply satisfying and oddly addictive.
02 -
- Do not walk away from the pasta while toasting because it goes from golden to burnt in what feels like two seconds flat.
- Straining the tomato mixture is the step that gives you a silky broth instead of a gritty one so do not skip it even if you are tempted.
03 -
- Use a wooden spoon when toasting the pasta because metal utensils can scratch the pot and create hot spots that burn the shells unevenly.
- The soup is always better the next day when the flavors have had time to mingle so make a double batch on purpose.