Name: Mexican Sopa de Conchas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup small shell pasta (conchas); 2 tablespoons vegetable oil; 1/2 small white onion, finely diced; 2 cloves garlic, minced; 2 cups tomato puree; 4 cups chicken broth; 1/2 teaspoon ground cumin; Salt and pepper to taste; 2 tablespoons chopped fresh cilantro (optional); 1/2 cup diced carrots (optional)

Let’s Talk About Sopa de Conchas (no, not the beachy kind)

Alright, friend, if you’ve never made Mexican Sopa de Conchas—think tiny pasta shells swimming in rich, tomatoey broth—you’re in for a treat. I first tried making this about ten years ago when I got caught in a rainstorm (like the kind where your shoes squish for days). I needed something warm, fast, and foolproof. My abuela always had a pot going when anyone so much as sneezed—it’s basically our family’s version of “get well soon.” You know those dishes you start craving out of the blue, for no clear reason? Yeah, it’s one of those.

Why You’ll Love This One

I make this when: there’s nothing in the fridge except half an onion, a can of tomatoes, and some dry pasta lurking in the pantry. Honestly, my family goes a little wild for it, probably because it’s the ultimate comfort food (and, okay, because everyone adds too much cheese at the end… but who doesn’t?). I’ve stuck with this version because it comes together quickly, gives me an excuse to dust off my big pot, and—this might sound dramatic—makes my house smell like an actual hug. Oh, and full disclosure, I have definitely burned the pasta before by getting distracted scrolling my phone, so… keep an eye out, will ya?

Gather Your Ingredients (or Whatever’s Close Enough)

1 1/2 cups small shell pasta (“conchas”) – Sometimes I swap in elbow macaroni because, well, that’s all I’ve got
2 tablespoons vegetable oil – I’ve used olive oil in a pinch, tastes a bit fruity but works!
1/2 small onion, finely chopped – Yellow onion is classic, but red onion gives a fun twist
2 cloves garlic, minced (or, ah, the pre-chopped stuff in the jar when I’m in lazy-mode)
1 can (14 oz) tomato sauce – My grandmother swore by La Costeña, but truly, generic is fine
4 cups chicken broth or veggie broth (use water and a bouillon cube if that’s all you’ve got)
Salt and pepper – to taste (I usually forget to measure, to be honest)
Optional: a pinch of cumin, handful of frozen peas, chopped cilantro, shredded cheese for topping

Here’s How You Make It (No Stress!)

Grab a large pot (my favorite’s a beat-up Dutch oven, but any ‘ol soup pot works). Pour in the oil, heat it over medium. Toss in the dry pasta shells and stir like mad—you want them golden, not black. If you get distracted and a couple get too dark, it’s not the end of the world. Actually, a little toasty flavor is kinda nice!
Add in chopped onions, stir till softened (around 2–3 minutes). Next, stir in the garlic. The smell at this step? Temporarily makes me forget to check my texts.
Pour in the tomato sauce. Let it bubble up. Don’t worry if it looks too thick, it always evens out.
Here comes the broth—add it all, bring it to a gentle boil. I usually turn it down and let it simmer for 10-12 minutes… this is where I sneak a little taste of pasta. If you like it softer, give it an extra minute, but don’t let the shells get mushy unless you like grandma-style soft pasta. Add extra peas or a pinch of cumin here if the mood strikes.
Season with salt, pepper, and anything else you feel like. Once the shells are tender, remove from heat. Ladle into bowls and add cheese, cilantro, or a squirt of lime if you’re feeling zesty.

What I’ve Learned (The Hard Way, Sometimes)

If you use the tiny shells, they cook faster than you’d think—check early!
Once, I tried using salsa instead of tomato sauce; it was a little chaotic, but still edible (maybe skip chunky salsa next time)
The soup thickens as it sits, almost like magic, so leftovers are more like a stew—but that’s honestly my favorite part

Change It Up! (Or, Experiments Gone Slightly Sideways)

Sometimes I toss in a can of mixed veggies—nobody complained
Chorizo instead of plain broth turns it into a meal (a little heavy, but so satisfying)
Cilantro haters: just skip it. I once tried adding spinach and…eh, let’s just say it wasn’t a hit with my crowd

What You’ll Need (Or Improvise If You Need To)

A big soup pot—the nonstick kind is best, but honestly, I’ve used a regular saucepan in a pinch
Cutting board and knife (or just rip the cilantro with your hands, that’s what I do when I’m feeling rustic)
Ladle. Don’t have one? Just pour carefully with a mug, I’ve done it more times than I care to admit

Sopa Leftovers (Haha, If There Are Any)

Stick any leftovers in a covered container in the fridge—good for about 2 days, probably longer, but honestly, in my house it never lasts more than a day! It thickens up, and I swear it’s even better, almost like a pasta casserole. Freezing it? Tried it once; the shells got weirdly soggy, so I don’t bother anymore.

How to Serve It Up (Our Style)

I like mine with crumbled cotija and a squeeze of lime, and my cousin swears by a big spoonful of crema on top. Sometimes, if we have leftover rotisserie chicken, I’ll throw shreds in last minute. On cold days, this and warm tortillas is basically the mood booster we all need.

Lessons I’ve Learned (AKA: Please Don’t Make My Mistakes)

Don’t skip toasting the pasta—it builds flavor. I once tried rushing this step and regretted it because the sopa tasted kinda flat
Add broth gradually if you like a thinner soup—otherwise it can go from soupy to starchy real quick
Test the pasta a minute before the box says; some brands get soft way faster than others

FAQ—Quick-Fire, Real Questions I’ve Heard

Can I use any pasta? – Technically, yes! I’ve made it with ditalini when the store was out of shells; not exactly traditional, but the flavor’s solid
Is fresh tomato better than canned sauce? – Sometimes, but if I’m honest, I can never be bothered to blend and strain when I’m hungry. Canned is reliable
Vegetarian swap? – Just use veggie broth! I do it all the time when feeding my meat-free pals
What if I mess up and it gets too thick? – Splash in some more broth or water, stir, heat through; nobody will know (unless you post photos)
How spicy is it? – It’s not spicy at all, unless you add in some chili. But, hey, it’s yours—if you want heat, add chipotle or even hot sauce at serving
Can I make this in advance? – Absolutely. I think it tastes better the next day, but, full honesty, my kids usually eat it all the first go-round

So there you go, my not-so-perfect, very-much-loved way to make Mexican Sopa de Conchas. It might not be exactly like your abuelita’s, but it’s sure to chase the blues away—or at least warm your toes a bit. And hey, if you find a way to make it fancy, let me know… I’m always up for a kitchen experiment or three. ¡Buen provecho!

Olivia Coleman

Mexican Sopa de Conchas – Cozy Shell Pasta Soup at Home