Mexican Sopa de Conchas

5 from 2 votes

Mexican Sopita o Sopa de Conchas is a simple and hearty soup that can be made with only four ingredients, and the whole family loves it.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Soup

Cuisine: Mexican

Keyword: Mexican Sopita, Sopa de Conchas

Servings: people

Calories: 272kcal

If you are using fresh tomatoes, roughly chop them. Chop the onion.
14 oz chopped tomatoes, ½ onion
Add the tomatoes and onion into a food processor. Blend until you have a sauce-like texture.
Add some olive oil to a large pot where you'll be cooking the soup, and add the shell pasta. Cook at medium heat until the pasta starts to turn golden. Be careful not to burn it, as it can add a burnt taste to your soup.
9 oz shell pasta
When the pasta is golden brown, add the tomato and onion mixture, combine well, and let it simmer for a couple of minutes.
When the tomato sauce has been gently bubbling for 5-7 minutes, add the vegetable broth. Combine well and bring the liquid to a simmer.
4 ½ cups vegetable stock, salt and pepper
Cook until the pasta is al dente. Avoid overcooking the pasta as it will keep cooking after turning the heat off.
Serve straight away and garnish with some fresh coriander.
Fresh coriander or cilantro to garnish

You can add some nutritional yeast to add a lovely cheesy touch while keeping this recipe vegan.
If you like some spice, add some chili oil before serving.