Name: Mexican Sopa de Conchas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 14 oz chopped tomatoes; 9 oz shell pasta; 1/2 onion; 4 1/2 cups vegetable stock; Salt and pepper, to taste; Fresh coriander or cilantro, to garnish

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Mexican Sopa de Conchas is the kind of cozy, soul-hugging soup that instantly warms you from the inside out with every spoonful. This beloved childhood favorite brings together tender shell pasta, a tomato-onion broth, and a handful of fresh herbs to evoke the heart of home-cooked Mexican comfort food. Whether you’re seeking the taste of nostalgia or just want an easy, deeply satisfying soup for a busy weeknight, Mexican Sopa de Conchas delivers simple joy in under 30 minutes.

Mexican Sopa de Conchas Recipe - Recipe Image

Ingredients You’ll Need

The charm of this dish lies in its simplicity—just a handful of everyday kitchen staples, each bringing its own magic. Every ingredient is essential, contributing bold color, rich flavor, or irresistible texture to your Mexican Sopa de Conchas. Here’s what you need and why you shouldn’t skip a single thing:

Chopped Tomatoes (14 oz): The heart of the broth, lending sweetness, acidity, and vibrant red color.
Shell Pasta (9 oz): These cute “conchas” scoop up every drop of broth and make the soup extra fun to eat.
Onion (1/2): Adds a gentle savory depth, balancing the sweetness of the tomatoes.
Vegetable Stock (4 1/2 cups): Gives the soup its full, round body while keeping it light and vegetarian-friendly.
Salt and Pepper: The foundational duo that brings all the flavors together just right—don’t be shy, taste as you go!
Fresh Coriander (Cilantro) to Garnish: Brings a burst of color and a touch of brightness that absolutely seals the deal.

How to Make Mexican Sopa de Conchas

Step 1: Prepare Your Vegetables

If you’re using fresh tomatoes, start by giving them a rough chop along with your onion. Don’t worry about finesse—everything’s headed for the blender! The goal here is to get everything ready for a silky, flavorful base.

Step 2: Blend the Tomato and Onion

Place your chopped tomatoes and onion into a food processor or blender, then blitz until you have a sauce-like puree. This quick blend guarantees every spoonful of Mexican Sopa de Conchas is smooth, rich, and layered with flavor.

Step 3: Toast the Shell Pasta

Heat a splash of olive oil in a large pot over medium heat, then add your shell pasta. Stir regularly, letting the pasta turn a gentle golden color—this step brings a nutty aroma and a boost of flavor unlike any boxed soup you’ve had before. Watch closely; you want “golden” not “burnt!”

Step 4: Add the Tomato-Onion Mixture

Once your shells are deliciously toasted, pour in the tomato and onion mixture. Stir to coat the pasta, and let everything simmer together for a couple of minutes. This is where those iconic flavors start melding.

Step 5: Simmer With Vegetable Broth

After the tomato sauce has bubbled softly for 5–7 minutes, pour in your vegetable broth. Give everything a gentle stir, bring the pot to a low simmer, and watch as the color deepens and your kitchen fills with wonderful aromas.

Step 6: Cook Pasta Until Al Dente

Let the soup simmer just long enough for the shell pasta to become al dente—tender but still pleasingly toothsome. Keep an eye on things, as overcooked pasta will keep absorbing liquid and could get too soft once off the heat.

Step 7: Finish and Serve

Ladle the piping-hot Mexican Sopa de Conchas straight into bowls and finish with a flurry of freshly chopped cilantro or coriander. It’s as simple and satisfying as that!

How to Serve Mexican Sopa de Conchas

Garnishes

The traditional finishing touch for Mexican Sopa de Conchas is a scattering of fresh cilantro or coriander. A squeeze of lime, a sprinkle of crumbled queso fresco, or even thinly sliced radishes can add pops of color and bursts of extra freshness.

Side Dishes

This soup is fantastic on its own, but pairing it with warm tortillas, a slice of crusty bread, or a classic avocado salad turns it into a full, comforting meal that’s sure to please everyone at your table.

Creative Ways to Present

Try serving Mexican Sopa de Conchas in bright, colorful bowls or classic terracotta ware for an authentic touch. For a family gathering, set up a “garnish bar” with bowls of lime wedges, chopped fresh herbs, and cheese so everyone can top their soup just the way they like.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Mexican Sopa de Conchas into an airtight container and tuck it into the fridge. It’ll keep well for up to 3 days—just keep in mind the pasta will soften more as it sits, but the flavor only gets better!

Freezing

To freeze, it’s best to cool the soup completely and store it in a freezer-safe container, leaving a bit of space for expansion. For the best texture, you could even freeze the tomato broth separately and cook fresh pasta when you’re ready to serve.

Reheating

Reheat refrigerated or thawed Mexican Sopa de Conchas gently on the stove, adding a splash of broth or water if it looks too thick. Stir frequently and warm just until heated through for the most comforting experience.

FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! Canned tomatoes are a great shortcut and work beautifully in Mexican Sopa de Conchas, especially when tomatoes aren’t at their peak. Just be sure to choose a variety with no added herbs or salt, so you can control the flavors yourself.

Is there a gluten-free option?

Definitely—just swap the regular shell pasta for your favorite gluten-free pasta shells. Keep an eye on them as they cook, since gluten-free varieties can soften quicker than wheat pasta.

How can I add protein to this soup?

Add a handful of cooked, shredded chicken, beans, or even diced tofu to the pot during the final few minutes of simmering for a heartier soup without changing the soul of Mexican Sopa de Conchas.

Can I double this recipe?

Yes, it doubles (or even triples) beautifully! Perfect for feeding a crowd or for meal prepping. Just make sure you have a large enough pot, and be prepared for some seriously swept-clean bowls.

What other herbs work as a garnish?

If cilantro isn’t your thing, try finishing with fresh parsley or a few chives. Thinly sliced green onions can also add a mild kick that complements the easy flavors of Mexican Sopa de Conchas.

Final Thoughts

There’s something truly special about sitting down to a bowl of homemade Mexican Sopa de Conchas—it’s like a gentle hug from the kitchen. If you’re ready for a little comfort and a lot of flavor, grab those simple ingredients and give this timeless soup a try. You might just discover your new favorite family tradition!

Mexican Sopa de Conchas Recipe

★★★★★

4.8 from 5 reviews

Author: anna
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and comforting Mexican Sopa de Conchas, a flavorful shell pasta soup with a rich tomato base, perfect for a cozy meal.

Ingredients

Scale

Ingredients:

14 oz chopped tomatoes
9 oz shell pasta
1/2 onion
4 1/2 cups vegetable stock
Salt and pepper, to taste
Fresh coriander or cilantro, to garnish

Instructions

Prepare Tomato Base: If using fresh tomatoes, chop them roughly. Chop the onion.
Blend Tomatoes and Onion: In a food processor, blend the tomatoes and onion until smooth.
Cook Pasta: In a large pot, heat olive oil and add the shell pasta. Cook until golden.
Add Tomato Mixture: Once pasta is golden, add the tomato and onion sauce. Simmer for a few minutes.
Incorporate Broth: After the sauce simmers, add vegetable stock. Bring to a simmer.
Cook Until Done: Cook until pasta is al dente. Do not overcook.
Serve: Garnish with fresh coriander and serve hot.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican