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Finished bowl of sopa with shells on a table with a small bowl of lime slices.
James Strange

Sopa de Conchas

5 from 38 votes
Sopa de Conchas, Mexican Shell Pasta Soup or sopita, is a classic Mexican dish. The recipe is popular among busy moms trying to feed their children. Comfort food at its finest, this soup of shells recipe is easy to make and delicious. Your fussy picky eater will love it and it will be ready in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mexican
Calories: 298
Ingredients Method

Ingredients
  

  • 1.5 Tablespoons Oil
  • 198 grams Pasta Shells shape
  • 1/4 Cup Onion Chopped
  • 1 Cloves Garlic Finely minced
  • 8 oz Tomato sauce
  • 4 Cup Chicken broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/8 teaspoon cumin ground
  • 5 of Queso fresco
  • 1/4 Cup Cilantro chopped

Method
 

  1. To a pot on medium heat add 1.5 Tablespoons of oil. Add your shells pasta and stir to coat the pasta with oil.
    1.5 Tablespoons Oil
  2. Lightly toast the pasta and add 1/4 cup diced onion and 2 cloves of garlic that have been finely minced.
    198 grams Pasta
  3. When all of the pasta is toasted and the onions are translucent add 1 8 oz can of tomato sauce. Stir to coat the pasta.
    1/4 Cup Onion, 1 Cloves Garlic, 8 oz Tomato sauce
  4. Add 4 cups of chicken broth and bring the pot to a slow boil.
    4 Cup Chicken broth
  5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon of ground cumin.
    1/2 teaspoon Salt, 1/4 teaspoon Black pepper, 1/8 teaspoon cumin
  6. Cook until the pasta is almost done (approximately 8 minutes) then add 5 ounces of diced queso fresco.
    5 of Queso fresco
  7. Bring back to a slow boil and turn off the heat. Add the cilantro and stir into the soup.
    1/4 Cup Cilantro
  8. The sopita is now ready to serve garnished with lime wedges and diced avocado.