A bowl of Mexican Sopa de Conchas delivers warmth, comfort, and a sense of home in every spoonful. This beloved traditional dish features small shell pasta simmered in a rich tomato broth that’s both savory and slightly sweet, enhanced with onions, garlic, and a touch of cumin. It’s a pantry-friendly recipe that’s ready in under 30 minutes, making it a go-to for busy weeknights or cozy weekend lunches.

What makes Sopa de Conchas so appealing is its simplicity. It captures the heart of Mexican home cooking—humble ingredients coming together to create something truly delicious. Whether you’re making it for kids who grew up with it or introducing it to someone new, this soup’s nostalgic flavor always hits the spot.

Ingredients for this Mexican Sopa de Conchas Recipe

2 tablespoons vegetable oil
1 1/2 cups small shell pasta (conchas)
1/2 medium white onion, finely chopped
2 garlic cloves, minced
1 can (8 oz) tomato sauce or 3 medium tomatoes blended
4 cups chicken broth (or vegetable broth for a vegetarian version)
1/2 teaspoon ground cumin
Salt to taste
Fresh cilantro, chopped (for garnish)
Optional: lime wedges, queso fresco, or avocado slices for topping

Step 1: Toast the Shell Pasta

In a large saucepan or deep skillet, heat the vegetable oil over medium heat. Add the dry shell pasta and toast it, stirring frequently, until it turns a golden brown. This step builds a nutty flavor base essential to the traditional taste.

Step 2: Sauté Aromatics

Once the pasta is nicely toasted, add the chopped onion and minced garlic. Sauté for 1-2 minutes until the onion softens and the garlic is fragrant.

Step 3: Add Tomato Base

Pour in the tomato sauce (or blended tomatoes) and stir well to coat the pasta and aromatics. Let it cook for about 2 minutes to allow the tomato flavor to deepen.

Step 4: Add Broth and Seasoning

Slowly add the chicken broth and sprinkle in the ground cumin and salt. Stir to combine, then bring the mixture to a gentle boil.

Step 5: Simmer

Reduce the heat to low and cover the pot. Simmer the soup for about 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Step 6: Garnish and Serve

Once the pasta is fully cooked and the broth has thickened slightly, remove from heat. Serve hot, garnished with chopped cilantro. Add a squeeze of lime juice or a sprinkle of queso fresco if desired.

Frequently Asked Questions

Can I use whole wheat or gluten-free pasta?

Yes, you can substitute with whole wheat or gluten-free shell pasta. Adjust cooking time slightly as needed to prevent overcooking.

What can I use instead of chicken broth?

Vegetable broth is a great substitute for a vegetarian version. You can also use water, though the flavor may be lighter.

Can I add vegetables to this soup?

Absolutely! Diced carrots, peas, zucchini, or corn are popular add-ins that blend well with the tomato base.

How do I keep the pasta from overcooking?

Cook the soup just until the pasta is al dente, and avoid letting it sit too long on the stove after it’s done.

Is this dish spicy?

No, traditional Sopa de Conchas isn’t spicy. But you can add diced jalapeños or a dash of hot sauce if you prefer a kick.

Can I double the recipe?

Yes, this recipe doubles easily for a larger crowd. Just make sure to use a bigger pot and adjust the seasonings to taste.