Mexican Shell Pasta Soup (Print)

Mexican shell pasta simmered in a savory tomato broth with garlic and seasonings for a comforting meal.

# 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)
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 chopped fresh cilantro (optional)
11 - 1 lime, cut into wedges (optional)

# How To Make It:

01 - Combine the tomatoes, onion, and garlic in a blender and blend until completely smooth. Set aside.
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 directly into the pot with the toasted pasta. Cook for 3 to 4 minutes, stirring occasionally, allowing the flavors to meld.
04 - Add the chicken or vegetable broth, salt, black pepper, and cumin. Stir well and bring 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 - Taste and adjust the seasoning as needed. Ladle into bowls and serve hot, garnished with chopped cilantro and a squeeze of fresh lime juice if desired.

# Expert Advice:

01 -
  • It tastes like something your abuela would make, but it only takes thirty minutes from start to finish.
  • The toasted shells soak up the tomato broth in a way that makes every spoonful feel like a hug.
02 -
  • Skipping the strainer step will leave you with a grainy broth that feels more like salsa than soup, so take the extra minute to strain it.
  • Toasting the pasta dry before adding any liquid is the step most people skip, and it is the single thing that gives this soup its signature nutty depth.
03 -
  • If your tomatoes are not very ripe, roast them under the broiler for five minutes before blending to concentrate their sweetness.
  • Use a wooden spoon when toasting the pasta because metal utensils can scratch your pot and make it harder to feel whether the shells are sticking.

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