Mexican Shell Pasta Soup (Printable)
Comforting Mexican shell pasta in flavorful tomato broth, ready in just 30 minutes.
# What You'll Need:
→ Pasta
01 - 1 cup small shell pasta (conchas)
→ Vegetables & Base
02 - 3 ripe tomatoes, chopped
03 - 1/4 small white onion, chopped
04 - 2 cloves garlic
05 - 4 cups chicken broth (or vegetable broth for vegetarian/vegan)
06 - 2 tablespoons vegetable oil
→ Seasonings
07 - 1 teaspoon salt, or to taste
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon ground cumin (optional)
→ Garnishes
10 - 2 tablespoons fresh cilantro, chopped (optional)
11 - 1 lime, cut into wedges (optional)
# How to Make It:
01 - Combine the tomatoes, onion, and garlic in a blender and puree until completely smooth.
02 - Heat the vegetable oil in a medium pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
03 - Pour the blended tomato mixture through a fine mesh strainer into the pot with the toasted pasta. Cook for 3 to 4 minutes, stirring occasionally, allowing the flavors to meld.
04 - Pour in the chicken or vegetable broth and add the salt, black pepper, and cumin. Stir well and bring to a gentle boil.
05 - Reduce heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender and the broth has developed a rich flavor.
06 - Taste and adjust seasoning as needed. Ladle into bowls and serve hot, garnished with chopped fresh cilantro and lime wedges if desired.
# Expert Advice:
01 -
- Toasting the pasta before adding liquid gives every spoonful a nutty depth that surprises people who think soup is boring.
- The whole thing comes together in about thirty minutes which makes it the most honest comfort food I know.
02 -
- Skipping the toasting step turns this soup into something flat and ordinary so take those extra three minutes to brown the pasta properly.
- Straining the tomato blend is the secret between a rustic homey soup and one with a refined restaurant quality texture.
03 -
- The pasta continues cooking in the hot broth even after you remove the pot from the heat so pull it off the stove when the shells are just slightly underdone.
- Roasting the tomatoes under the broiler for five minutes before blending adds a smoky sweetness that elevates the entire soup with almost no extra effort.