BEST MEXICAN SOPA DE CONCHAS

I remember being huddled around my abuela’s tiny kitchen table, the aroma of simmering tomatoes and chicken broth filling the air, as she stirred a pot of what seemed like magic – a vibrant, comforting soup brimming with tiny pasta shells. That soup was Mexican Sopa De Conchas, and it was more than just a meal; it was a hug in a bowl. Today, I’m going to share that hug with you, guiding you through each step so you can create your own pot of pure comfort and flavor.

What is Sopa De Conchas?

So, what exactly is Sopa De Conchas? Simply put, it’s a classic Mexican noodle soup made with shell-shaped pasta (conchas, meaning “shells” in Spanish), simmered in a flavorful tomato-based broth. It’s incredibly versatile, often including vegetables like carrots, celery, and peas, and sometimes even shredded chicken or other proteins. It’s a staple in Mexican households, especially during colder months, and is often served as a starter or a light meal. But honestly, I could (and often do!) eat it as a main course.

Why You’ll Love This Recipe

Besides the nostalgia factor (which, let’s be honest, is HUGE for me!), there are so many reasons to adore this Mexican Sopa De Conchas recipe:

• It’s incredibly comforting: The warm broth and soft pasta are like a cozy blanket on a chilly day.
• It’s easy to make: Seriously, even a beginner cook can nail this recipe.
• It’s budget-friendly: The ingredients are simple and affordable.
• It’s customizable: You can easily adapt it to your liking by adding your favorite vegetables or proteins.
• It’s a crowd-pleaser: Kids and adults alike will devour this soup.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make a truly authentic and delicious pot of Mexican Sopa De Conchas. Don’t be intimidated by the list; most of these are pantry staples!

• Conchas Pasta: This is the star of the show! You can find it in most grocery stores in the Hispanic foods aisle. If you absolutely can’t find it, ditalini pasta can work in a pinch, but the shells are what give it that signature Sopa De Conchas look and feel.
• Tomato Sauce: Use good quality tomato sauce for the best flavor.
• Chicken Broth: I prefer chicken broth for its richness, but vegetable broth works just as well. You can even use water if you’re in a pinch, but the flavor won’t be quite as deep.
• Onion and Garlic: These aromatics are essential for building a flavorful base.
• Carrot and Celery: These veggies add sweetness and depth to the soup.
• Olive Oil: For sautéing the vegetables.
• Salt and Pepper: To taste. Don’t be afraid to season generously!
• Optional Add-ins:
  • Chipotle Pepper in Adobo Sauce: Adds a smoky kick. Start with a small amount (like half a pepper) and add more to taste.
  • Cumin: For a warm, earthy flavor.
  • Bay Leaf: Adds a subtle herbal note. Remember to remove it before serving!
  • Shredded Chicken: For extra protein.
  • Peas: Adds a pop of color and sweetness.
  • Cilantro: For garnish.
  • Lime Wedges: For serving. A squeeze of lime brightens up the flavors.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business! Here’s a detailed guide on how to make the perfect pot of Mexican Sopa De Conchas. Don’t worry, I’ll walk you through each step.

Step 1: Toast the Pasta (This is Important!)

This is a crucial step that many people skip, but trust me, it makes a world of difference. Toasting the pasta before simmering it in the broth adds a nutty, toasty flavor that elevates the entire dish.

1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the conchas pasta and cook, stirring frequently, until the pasta is lightly golden brown. This usually takes about 5-7 minutes. Be careful not to burn the pasta!
3. Remove the pasta from the pot and set aside.

Step 2: Sauté the Aromatics and Vegetables

Now it’s time to build the flavor base of our soup.

1. Add another tablespoon of olive oil to the pot.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the chopped carrot and celery and cook for 3-5 minutes, until slightly softened.

Step 3: Simmer the Soup

This is where the magic happens! We’re going to combine all the ingredients and let them simmer until the pasta is cooked and the flavors have melded together.

1. Pour in the tomato sauce and chicken broth.
2. Add the toasted pasta back to the pot.
3. If using, add the chipotle pepper, cumin, and bay leaf.
4. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender.
5. Season with salt and pepper to taste. Remember to remove the bay leaf before serving!

Step 4: Add the Extras (Optional)

If you’re using any of the optional add-ins, now’s the time to incorporate them.

1. If using shredded chicken, add it to the soup during the last 5 minutes of cooking.
2. If using peas, add them during the last 2-3 minutes of cooking.

Step 5: Serve and Enjoy!

Finally, the moment we’ve all been waiting for! Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime. Serve immediately and enjoy!

Tips and Tricks for the BEST Sopa De Conchas

Want to take your Mexican Sopa De Conchas to the next level? Here are a few of my favorite tips and tricks:

• Don’t overcook the pasta: Overcooked pasta is mushy and nobody wants that! Keep an eye on the pasta and test it frequently during the last few minutes of cooking.
• Adjust the broth to your liking: If you prefer a thicker soup, use less broth. If you prefer a thinner soup, use more broth.
• Add a touch of spice: If you like a little heat, add a pinch of chili powder or a dash of hot sauce to the soup.
• Make it ahead of time: Sopa De Conchas actually tastes even better the next day, as the flavors have had time to meld together.
• Use homemade chicken broth: If you have the time, homemade chicken broth will take this soup to a whole new level of deliciousness.
• Toast the pasta in the oven: If you’re making a large batch of soup, you can toast the pasta in the oven for a more even and hands-off approach. Spread the pasta in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until lightly golden brown, stirring halfway through.

Variations and Substitutions

The beauty of Mexican Sopa De Conchas is that it’s incredibly versatile. Here are a few ideas for variations and substitutions:

• Vegetarian Sopa De Conchas: Simply use vegetable broth instead of chicken broth and omit the chicken.
• Spicy Sopa De Conchas: Add more chipotle peppers, chili powder, or a dash of your favorite hot sauce.
• Sopa De Conchas with Vegetables: Get creative with your vegetables! Add chopped zucchini, corn, green beans, or whatever else you have on hand.
• Sopa De Conchas with Different Proteins: Try adding ground beef, shredded pork, or even shrimp.
• Sopa De Conchas with Different Pasta: While conchas pasta is the traditional choice, you can experiment with other small pasta shapes like ditalini, elbow macaroni, or orzo.

Serving Suggestions

Mexican Sopa De Conchas is delicious on its own, but here are a few serving suggestions to make it even more special:

• Serve with a side of crusty bread: For dipping in the broth.
• Top with avocado slices: For a creamy, healthy addition.
• Sprinkle with crumbled queso fresco: For a salty, tangy flavor.
• Serve with a side of Mexican Street Corn Salad: For a complete and satisfying meal.
• Offer a variety of toppings: Let your guests customize their soup with toppings like cilantro, lime wedges, hot sauce, and sour cream.

What to Serve with Sopa De Conchas

If you are looking to make it a full meal here are some great options.

• Mexican Street Corn And Shrimp Skillet: The sweetness of the corn and the savory shrimp complement the soup perfectly.
• A Simple Salad: A light green salad with a vinaigrette dressing provides a refreshing contrast to the warm soup.
• Quesadillas: Cheese quesadillas are a classic Mexican side dish that pairs well with almost anything.
• If you’re in the mood for a completely different kind of soup, consider a creamy Broccoli Cheddar Soup as a contrasting flavor experience for another day!

How to Store and Reheat Leftovers

Leftover Mexican Sopa De Conchas can be stored in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the broth as it sits, so you may need to add a little extra broth when reheating.

To reheat, simply microwave the soup until heated through, or heat it on the stovetop over medium heat. Be careful not to boil the soup, as this can cause the pasta to become mushy.

You can also freeze Sopa De Conchas, but keep in mind that the pasta may become slightly softer after thawing. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Troubleshooting Common Issues

Even with the best instructions, sometimes things can go wrong in the kitchen. Here are a few common issues and how to fix them:

• The pasta is mushy: You probably overcooked the pasta. Next time, keep a closer eye on the pasta and test it frequently during the last few minutes of cooking.
• The soup is too bland: Add more salt, pepper, or other seasonings to taste. A squeeze of lime juice can also brighten up the flavors.
• The soup is too thick: Add more broth to thin it out.
• The soup is too thin: Simmer the soup uncovered for a few minutes to allow some of the liquid to evaporate.

Final Thoughts: Embrace the Comfort

Mexican Sopa De Conchas is more than just a recipe; it’s a connection to family, tradition, and pure comfort. It’s one of those dishes I crave when I’m feeling under the weather or just need a little pick-me-up. And let’s be real, who doesn’t love a good bowl of soup? I hope this guide has inspired you to give it a try. Don’t be afraid to experiment with different variations and make it your own. And most importantly, enjoy the process of creating something delicious and comforting for yourself and your loved ones. If you are looking for another great comfort food recipe, try this High Protein White Chicken Chili!

Best Mexican Sopa De Conchas

This comforting Mexican noodle soup features shell-shaped pasta simmered in a flavorful tomato-based broth. It’s a versatile and budget-friendly dish, perfect for a light meal or starter. Customize with your favorite vegetables or proteins for a truly satisfying experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 cup conchas pasta shell pasta
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 6 cups chicken broth
• 1 chipotle pepper in adobo sauce, minced optional
• 1/2 teaspoon ground cumin optional
• 1 bay leaf optional
• 1 cup shredded chicken optional
• 1 cup frozen peas optional
• Salt to taste
• Pepper to taste
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Equipment

• Large pot or Dutch oven
• Measuring spoons and cups
• Knife
• Cutting board
• Ladle
• Serving bowls

Method

 

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the conchas pasta and cook, stirring frequently, until the pasta is lightly golden brown, about 5-7 minutes. Remove from pot and set aside.
3. Add another tablespoon of olive oil to the pot.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute, until fragrant.
6. Add the chopped carrot and celery and cook for 3-5 minutes, until slightly softened.
7. Pour in the tomato sauce and chicken broth.
8. Add the toasted pasta back to the pot.
9. If using, add the chipotle pepper, cumin, and bay leaf.
10. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the pasta is tender.
11. Season with salt and pepper to taste. Remember to remove the bay leaf before serving!
12. If using shredded chicken, add it to the soup during the last 5 minutes of cooking.
13. If using peas, add them during the last 2-3 minutes of cooking.
14. Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime. Serve immediately.

Notes

Don’t overcook the pasta. Adjust the broth to your liking. Add a touch of spice with chili powder or hot sauce. Sopa De Conchas tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. For a vegetarian version, use vegetable broth instead of chicken broth and omit the chicken. Toasting the pasta in the oven at 350°F (175°C) for 8-10 minutes, stirring halfway through, offers a more even and hands-off approach.