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#Mexican soup with macaroni shells how to#

You’ll want to stir the shells frequently to prevent them from burning. You want to toast them until the shells get a nice toasted brown color. Heat up the oil in a pot over medium heat. Put the garlic cloves, onion, tomatoes, ground cumin, chicken bouillon and three cups of water in a blender.īlend for about a minute or until smooth.ĭo not skip this step as it adds a really nice flavor to the soup and helps the pasta to keep its shape. The first thing we need to do is make the broth. My personal favorite are the conchas or the shell pasta.

The great thing about it is that you can make it with fideo, shell pasta, vermicelli and even elbow macaroni. It’s all basically the same just with different types of pasta. You may have heard this sopa de conchas also be called sopa, sopita or sopa de fideo Best of all, its super easy to make! Its a yummy meal the whole family can enjoy! Next you’ll have to try my fideo loco.

Pearl Barley Soup with Leek and Potatoesĭon't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.This sopa de conchas recipe is a comforting, delicious and filling Mexican soup made with shell pasta.

Vegan Avgolemono Soup (Greek Lemon Orzo Soup).

If you liked this sopa de conchas, you might also like some of my other easy vegan soup recipes:

You may need some extra broth if you add veggies to this soup.

Some veggies you can add to sopa de conchas include zucchini, leeks, sweetcorn or green beans.

To make sopa de conchas spicy, add some red chili flakes, ground cumin or ground coriander.

You can reheat the soup on the stovetop or in the microwave.

The shells will continue to soak up the liquid, so you'll need to add extra broth when reheating.

Leftovers will keep well in the fridge for up to 3 days in an airtight container.

Season to taste with salt and freshly ground black pepper, and serve topped with fresh cilantro if you like. Lower the heat and simmer for 10 minutes or until the pasta is al dente. Be careful not to burn the pasta.Īdd the tomato and onion mixture and vegetable stock and bring to a boil. Cook for 2-3 minutes over medium heat, stirring constantly, until the shells are slightly browned. Heat the olive oil in a large stock pot or Dutch oven and add the dry shell pasta.

#Mexican soup with macaroni shells how to#

How to make sopa de conchasĪdd the ripe tomatoes, onion, garlic and cup of water to a blender and mix for 1-2 minutes on high until smooth. However, you can use any other types of small pasta, such as ditalini or star pasta, for example.įresh cilantro - This is optional but if you like it, blend a handful of cilantro with the tomatoes and onion for extra flavor. Shell pasta - "Conchas" means "shells" in Spanish, so that's what it's traditionally used in this soup.

Olive oil - Use a good quality extra virgin olive oil if possible because it really makes a difference in this soup. Garlic - It might be tempting to add more garlic to the blender but it's not a good idea because the flavor might become overpowering. Onion - You need a small onion for this soup, and you can use a yellow or red one. However, if you want to make this soup when tomatoes are not in season, you can use canned tomatoes instead. Tomatoes - Fresh Roma tomatoes are perfect for sopa de conchas. You can make it heartier by adding some extra veggies.Since it only requires a handful of ingredients, it's a very budget-friendly recipe.It's super easy to make in under 30 minutes.Why you'll love this Mexican sopa de conchas Some people like to blend fresh cilantro with the fresh tomatoes, whereas others add a pinch of oregano or cumin. It's also a budget-friendly recipe, and the flavors can be adapted as you like.

It's often made with chicken broth, but it's incredibly easy to adapt into a vegan soup simply by using a vegetable broth instead.Īlso called "sopita," sopa de conchas is eaten all year round mostly because it's super easy to make with pantry staples. "Sopa de conchas" translates as "shell soup" in English, and that's exactly what it is - a delicious Mexican shell soup that many Mexicans grow up eating. It's ready in under 30 minutes and it's a delicious comfort food that even picky eaters will love. Sopa de conchas or sopita is a very easy traditional Mexican soup made with fresh tomatoes and shell pasta.