Description
Warm your soul with this classic Mexican Sopa de Conchas, a nostalgic favorite that brings authentic flavor and comfort to your table. Featuring toasted shell pasta in a rich, savory tomato broth, this easy recipe is perfect for quick dinners, cozy lunches, or anytime you need a hug in a bowl. Whether you’re exploring new dinner ideas or looking for a kid-friendly and budget-conscious dish, this easy recipe is a go-to. It’s perfect for lovers of quick breakfast alternatives, easy dinners, and healthy snacks that don’t compromise on flavor. With ingredients straight from your pantry and minimal prep, this dish delivers big on comfort with every bite.
Ingredients
Scale
- 1 cup small shell pasta (conchitas)
- 4 medium ripe tomatoes (or 1½ cups canned tomato sauce)
- ¼ white onion
- 1 garlic clove
- 2 tablespoons vegetable oil
- 4 cups chicken broth (or vegetable broth)
- Salt to taste
Optional Ingredients:
- 1 tsp chicken bouillon powder
- ¼ tsp cumin or black pepper
- Fresh cilantro, chopped
- Diced vegetables (e.g., carrots, zucchini)
Instructions
- Blend the tomatoes, onion, and garlic until smooth. Set aside.
- In a large pot, heat oil over medium heat. Toast the shell pasta until golden brown, stirring constantly.
- Add the blended tomato mix to the pot. Cook for 3-4 minutes.
- Pour in the broth and season with salt (and optional bouillon, cumin, or pepper).
- Bring to a boil, then lower heat and simmer for 12-15 minutes until pasta is tender.
- Taste and adjust seasoning. Garnish with fresh cilantro if desired.