Description
This easy Sopa de Conchas recipe delivers a comforting bowl of tender shell pasta in a rich, savory tomato broth. It’s a quick, satisfying meal perfect for any night of the week.
Ingredients
- 1 tbsp vegetable oil, plus more if needed
- 1 cup small conchas pasta (shell pasta)
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 (8 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes (or crushed tomatoes)
- 4 cups chicken or vegetable broth (low sodium preferred)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh lime wedges, chopped cilantro, crumbled cotija cheese, avocado slices
Instructions
- Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the conchas pasta and cook, stirring frequently, until golden brown, about 5-7 minutes. Remove pasta from the pot and set aside.
- Add another tablespoon of oil to the pot if needed. Add the diced onion and cook until softened and translucent, 3-5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato sauce, diced tomatoes, broth, cumin, oregano, salt, and pepper. Bring to a gentle simmer and cook for 5-10 minutes to allow flavors to meld.
- Add the toasted conchas pasta back into the simmering broth. Cook, stirring occasionally, until the pasta is al dente (tender with a slight bite), about 7-10 minutes.
- Taste and adjust seasonings as needed. Ladle into bowls and garnish with fresh lime, cilantro, cheese, or avocado, if desired. Serve hot.
- Prep Time: 10 mins
- Cook Time: 20 mins