Simple and delicious, this easy Mexican Sopa Recipe With Shells and veggies in a savory tomato broth is the perfect addition to your soup season rotation. It's a tasty and budget-friendly recipe that will become a family favorite!
Soup season is an all-year-round affair in my house. We love Portuguese Caldo Verde, Roasted Cherry Tomato Soup, Garbanzo Bean Soup with Cilantro Pesto and Crawfish Bisque.
Today we have a traditional dish from Mexico to add to our brothy soup hall of fame - Sopa de Conchas Recipe. It is cozy and tasty and has endless options for customizing the veggies and toppings based on your family's preferences and what you have in your produce bin at home.
What you'll need to make this recipe:
Toppings (not shown): avocado, lime wedges, crema, queso fresco, pickled jalapeño, cilantro, crushed tortilla chips
Full measurements and directions included in the printable recipe card at the bottom of this post.
Step by step instructions for this comforting soup recipe:
1. Toast pasta
Add extra virgin olive oil to a soup pot or Dutch oven over medium heat. Add in 2 cups of dry shell pasta. Stir to coat in the oil, then sauté for 5-8 minutes, until deeply golden brown. Remove the shells from the pan, leaving any oil behind.
2. Make tomato sauce
Add 5 quartered tomatoes (fresh Roma tomatoes are the traditional choice), 1 large diced yellow onion and 6 garlic cloves to a food processor, blender or chopper. Pulse until smooth. If needed, add a few tablespoons of vegetable stock to the blender to help liquify the tomato broth.
Once shells have browned and been removed from the pan, add tomato mixture to the the pan (gently, the pan will still be hot and the tomato sauce will bubble up), along with the diced carrots and zucchini, ½ teaspoon of salt, black pepper and ground chipotle powder (if using). Let the mixture cook for about 2 minutes.
Add the toasted pasta, vegetable broth and cilantro sprigs to the pan.
Bring up to a boil, then lower to a simmer and cover, cooking for 8-10 minutes, until the shell pasta is al dente and the vegetables are cooked through. Taste and adjust seasoning.
Serve with your favorite toppings. I love to add pickled jalapeños, crema, avocado, queso fresco and a handful of crushed tortilla chips for crunch.
Looking for more Mexican-inspired recipes?
- Easy Baked Fish Tacos
- Sweet and Spicy Mexican Shrimp
- Beer-battered Baja Fresh Fish Tacos
- Mexican-style Charcuterie Board
FAQ's and Serving Suggestions:
The traditional recipe is called sopa de conchas, which in English translates to soup with shell pasta. The shell shape multiplies the comfort food factor in this soup, as it scoops up all that savory tomato broth in each bite. But different types of pasta would still work, if you can't find the mini shells. Macaroni noodles, alphabet noodles and even ditalini would be good substitutions.
This hearty soup can be a full meal, especially when served with fresh avocado, crema and crushed tortillas. It could also be a side dish or starter to a protein-rich Grilled Shrimp Salad with Mexican Caesar Dressing or Sweet and Spicy Mexican Shrimp Tostadas.
Absolutely. The ground chipotle adds a touch of heat, but mostly just a lovely smoky flavor. You can add spice by including a fresh jalapeno or serrano pepper to the blender when making the tomato sauce. Or add a pinch of red pepper flakes or cayenne to the broth as it simmers. Taste and adjust seasoning.
If you're cooking for meat-eaters, chicken broth is the traditional stock used in this Mexican shell pasta soup. Or 6 cups of water and chicken bouillon. If veggie or chicken stock, broth or bouillon cubes aren't an option, use water and add more salt, pepper and chipotle powder until seasoned to your liking.
This recipe is best enjoyed the day you prepare it, as the shells will keep absorbing that flavorful broth in the refrigerator. But if you have leftovers, store in the fridge up to 2 days and reheat gently over medium (or in the microwave) until just warmed through.
Sopa Recipe with Shells
- Total Time: 40 minutes
- Yield: 6-8 1x
Ingredients
3 tablespoons olive oil
8 ounces (about 2 cups) small shell pasta
5 medium tomatoes, quartered
1 large yellow onion, diced
6 cloves garlic
1 cup zucchini, diced
1 cup carrots, diced
6 cups vegetable stock
4 cilantro sprigs
1 teaspoon salt, divided
½ teaspoon black pepper
½ teaspoon chipotle powder, optional
Suggested toppings: avocado, lime wedges, crema, queso fresco, pickled jalapeno, fresh cilantro, crushed tortilla chips
Instructions
- Begin by toasting the shell pasta. Add extra virgin olive oil to a soup pot or Dutch oven over medium heat. Add in 2 cups of dry shell pasta. Stir to coat in the oil, then sauté for 5-8 minutes, until golden brown. Remove the shells from the pan, leaving any oil behind.
- While the shells are toasting, make the tomato sauce for the broth. Add 5 quartered tomatoes, 1 large diced yellow onion and 6 garlic cloves to a food processor or chopper. Pulse until smooth. If needed, add a few tablespoons of vegetable stock to the blender to help liquify the tomato broth.
- Once shells have browned and been removed from the pan, add tomato mixture to the the pan (gently, the pan will still be hot and the tomato sauce will bubble up), along with the diced carrots and zucchini, ½ teaspoon of salt, black pepper and ground chipotle powder (if using). Let the mixture cook for about 2 minutes.
- Add the toasted pasta, vegetable broth and cilantro sprigs to the pan. Bring up to a boil over medium high heat, then lower to a simmer and cover, cooking for 8-10 minutes, until the shell pasta is al dente and the vegetables are cooked through. Taste and adjust seasoning.
- Serve with your favorite toppings.
Notes
Chipotle powder adds a subtle smoky heat to the soup, without spice. If you're looking for a spicier kick, add a pinch of cayenne or red pepper flakes.
Substitute small pasta shape of your choice for the shells, if needed.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stove Top
- Cuisine: Mexican
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