Mexican Shell Soup, also known as Sopa de Conchas, is one of those traditional dishes that has stood the test of time. It’s a flavorful, satisfying, and incredibly comforting soup that features pasta shells (often the large conchiglie variety) in a rich tomato broth, flavored with spices, herbs, and a touch of heat. If you’ve never had it before, the soup might remind you of a blend between a hearty pasta dish and a comforting bowl of broth-perfect for cozy nights or when you want something that feels like home.
This dish is a staple in many Mexican households and is often served as an appetizer or main course, especially during colder months or special family gatherings. What makes Sopa de Conchas unique is its combination of simplicity and richness. It’s the kind of soup that feels like a hug in a bowl.
Let’s take a deep dive into how you can recreate this amazing dish right in your own kitchen!
Mexican Shell Soup Recipe
Here’s how to make this classic, delicious soup:
Ingredients Needed
- 1 cup pasta shells (conchiglie) – These are the small, shell-shaped pasta that soak up the flavorful broth beautifully. You can use other small pasta, but conchiglie is traditional.
- 2 tbsp vegetable oil – To sauté the vegetables and bring out their flavor.
- 1 medium onion, finely chopped – For that deep, savory base flavor.
- 2 cloves garlic, minced – Garlic adds a wonderful aromatic element to the broth.
- 1 large tomato, chopped – Tomatoes are essential in creating the rich broth that defines this soup.
- 1 tbsp tomato paste – Enhances the tomato flavor and gives the broth a thicker, richer texture.
- 4 cups chicken broth (or vegetable broth for a vegetarian version) – The soul of the soup, making it rich and flavorful.
- 1 tsp ground cumin – This adds a warm, earthy spice that brings depth to the soup.
- 1 tsp chili powder – For a bit of heat and color.
- 1/2 tsp dried oregano – A common herb in Mexican cooking that adds a slight floral, peppery note.
- 1 bay leaf – To infuse the broth with a subtle, herby aroma.
- Salt and pepper to taste – To season the soup perfectly.
- Fresh cilantro (optional) – Chopped, for garnish and a burst of fresh flavor.
- Lime wedges (optional) – For serving; lime adds a bright, citrusy contrast to the soup’s richness.
Cooking Instructions
- Prepare the Pasta: Start by cooking the pasta shells. Bring a large pot of salted water to a boil, add the pasta, and cook it until it’s al dente (around 8-10 minutes). Drain the pasta and set it aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté for about 3-5 minutes, or until they soften and become fragrant.
- Add the Tomatoes: Toss in the chopped tomato and cook it for 2-3 minutes, allowing it to soften and release its juices. Stir in the tomato paste and let it cook for another minute, enhancing the tomato flavor.
- Simmer the Broth: Add the chicken or vegetable broth to the pot, along with the cumin, chili powder, oregano, and bay leaf. Stir everything together and bring it to a gentle boil.
- Cook the Soup: Once the broth is boiling, lower the heat and let the soup simmer for about 10 minutes. This allows all the spices and flavors to meld together.
- Add the Pasta: Now, add the cooked pasta shells to the broth and stir. Let the soup simmer for another 5 minutes to allow the pasta to absorb some of the broth and flavors.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.
Ingredient Insights
- Pasta Shells (Conchiglie): The small, shell-shaped pasta is perfect for this soup because it captures the broth and spices inside, offering a delightful bite in each spoonful. Its hollow shape ensures it holds the rich tomato-based soup beautifully.
- Tomato Paste: Adding tomato paste deepens the flavor of the broth, making it richer and more savory. It intensifies the tomato flavor and thickens the soup, giving it a velvety texture.
- Cumin: A key ingredient in many Mexican dishes, cumin adds a nutty, earthy flavor to the soup. It’s warm, slightly smoky, and very aromatic, blending wonderfully with the other spices in the dish.
- Chili Powder: Chili powder gives the soup its signature warmth and a little heat. Depending on your tolerance for spice, you can adjust the amount to suit your taste.
- Cilantro: While cilantro isn’t always everyone’s favorite herb, it’s a classic garnish for Mexican dishes. It offers a refreshing, citrusy contrast to the savory soup, and its bright green color adds visual appeal.
Expert Tips
- For a deeper flavor, you can toast the pasta shells in a dry skillet until golden brown before cooking them. This adds a toasty, nutty flavor to the pasta and intensifies the soup’s overall taste.
- Adjust the heat: If you like your soup spicier, add a chopped jalapeño or a pinch of cayenne pepper along with the chili powder. For a milder version, leave out the chili powder or reduce the quantity.
- Add protein: To make the soup heartier, consider adding cooked chicken, beef, or shrimp. Shredded rotisserie chicken works well as a quick option, and for a vegetarian version, add black beans or roasted vegetables for extra substance.
- Make it creamy: For a richer texture, you can stir in a splash of heavy cream or a spoonful of sour cream just before serving. It adds a velvety creaminess that complements the tomato broth.
Recipe Variations
- Vegetarian/Plant-Based: To make this dish vegetarian, simply use vegetable broth instead of chicken broth. You can also add a variety of vegetables like zucchini, carrots, and bell peppers to make the soup heartier.
- Spicy Shell Soup: If you love heat, you can ramp up the spiciness by using chipotle peppers in adobo sauce. Blend a chipotle pepper into the broth or use the adobo sauce to enhance the flavor profile.
- Seafood Version: For a coastal twist, you can add shrimp, crab, or even clams. Just add the seafood toward the end of cooking to avoid overcooking.
- Cheesy Shell Soup: Add a handful of shredded cheese (like queso fresco or Monterey Jack) to the soup right before serving, allowing it to melt into the broth for a creamy, cheesy flavor.
Final Words
Mexican Shell Soup is one of those recipes that you can tweak and personalize based on your preferences. It’s straightforward yet bursting with flavors that transport you to the heart of Mexican cuisine. Whether you stick to the classic version or experiment with different variations, this soup is bound to satisfy your cravings.
FAQs
What Is Mexican Shell Soup?
Mexican shell soup, also known as “Sopa de Conchas”, is a traditional Mexican dish made with small pasta shells, vegetables, and a flavorful tomato-based broth. It’s often seasoned with garlic, onion, and chili to enhance its flavor, and sometimes includes meat such as chicken or beef.
What Ingredients Do I Need To Make Mexican Shell Soup?
To make Mexican shell soup, you will need pasta shells (conchas), tomatoes, garlic, onions, chicken broth (or vegetable broth), olive oil, chili powder or fresh chilies, cilantro, and optional proteins such as chicken or ground beef.
Can I Make Mexican Shell Soup Without Meat?
Yes, Mexican shell soup can be made vegetarian by omitting the meat and using vegetable broth instead of chicken broth. You can also add extra vegetables like carrots, zucchini, or corn for additional flavor.
How Can I Adjust The Spiciness Of Mexican Shell Soup?
To adjust the spiciness, you can control the amount of chili powder or fresh chilies used in the recipe. For a milder version, use less chili or opt for a mild chili variety. For more heat, add additional chili peppers like jalapeños or serranos.
Can I Use Store-bought Tomato Sauce In Place Of Fresh Tomatoes?
Yes, you can substitute store-bought tomato sauce for fresh tomatoes. Use about 1-1/2 cups of tomato sauce for every 2-3 medium-sized tomatoes. However, fresh tomatoes will give the soup a more authentic taste and a fresher texture.
How Long Does It Take To Make Mexican Shell Soup?
The total cooking time for Mexican shell soup is typically around 30 to 45 minutes. The preparation involves sautéing the vegetables, simmering the broth, and cooking the pasta shells, which should all come together in a relatively short time.
What Can I Serve With Mexican Shell Soup?
Mexican shell soup pairs well with sides such as Mexican rice, crusty bread, or a fresh green salad. You can also top the soup with chopped cilantro, shredded cheese, lime wedges, or a dollop of sour cream for added flavor.
Is Mexican Shell Soup Healthy?
Mexican shell soup can be healthy depending on the ingredients you choose. Opting for a low-sodium broth, using whole wheat pasta shells, and adding plenty of vegetables can make it a nutritious option. Avoid excessive amounts of oil or cheese if you’re looking for a lighter version.
Can I Freeze Leftover Mexican Shell Soup?
Yes, you can freeze leftover Mexican shell soup. However, pasta may become slightly softer when reheated after freezing. To preserve texture, it’s a good idea to freeze the soup without the pasta and cook fresh pasta when you’re ready to serve it.
What Is The Best Type Of Pasta To Use For Mexican Shell Soup?
The best type of pasta for Mexican shell soup is small pasta shells, often called ’conchas’ in Spanish. These shells are perfect for absorbing the broth while providing a satisfying texture. Other small pasta varieties, such as ditalini or elbow macaroni, can also be used as substitutes.