Sopa de Conchas

This post may feature affiliate links. Please read our disclosure policy.

Sopa de conchas features toasted pasta and hearty vegetables bathed in a spicy tomato broth. This Mexican sopita comes together in under 30 minutes, feeds any picky eater, and cures even the worst of hangovers!

❤️ Why you’ll love this recipe

• One-pot meal: All of the ingredients for this Mexican sopita go into one pot, making cleanup a breeze.
• Spicy and comforting: This sopa de conchas recipe has just the right amount of spice to it, and the tomato-based broth is incredibly comforting and filling.
• Simple to make: No special equipment or cooking expertise is required to make this flavor-packed recipe. You can even get your kids involved in the process!

Looking for more bowls of soup to serve during the colder months? Check out our other tomato-based soup recipes like sopa de frijoles, sopa de coditos, and sopa de tortilla.

🍲 What is sopa de conchas?

Sopa de conchas, also known as shell pasta soup, is a classic Mexican dish made with shell pasta and hearty vegetables simmered in a homemade tomato broth. Even though pasta originated in Europe, Mexico has imparted its own unique flavors into this dish.

You can find similar broth preparations in recipes like sopa de fideo (noodle soup) or sopa de estrellitas (star soup).

This particular Mexican sopita is a little smoky, slightly tangy, and full of comforting flavors. All you need to do is pan-toast the pasta, which gives it a rich, nutty flavor, then simmer it with tomato broth and vegetables.

📜 History

Spain seems to have been the birthplace of noodle soup, typically making it with a homemade chicken stock base. During the Spanish conquest, many European foods and cooking methods appeared in the “New Spain” culinary scene.

Spaghetti with tomato sauce was actually considered a “dry soup” of sorts. Food historians believe spaghetti likely morphed into different pasta shapes, became soupier, and acquired a little more flair, thanks to Mexico.

For example, the traditional stock used in Spain has changed into a rich, hearty, and flavorful tomato-based salsa. It’s no wonder why this soup is so popular!

🌱 Is sopa de conchas vegan?

This sopa de conchas recipe is 100% vegan, and it can be adapted to be gluten-free with your favorite pasta brand. Make sure you serve it hot off the stove for the best flavors!

🛒 Ingredients & Substitutions

• Shell pasta: Made from durum wheat, shell pasta is the optimal shape to scoop up tomato broth in each bite. It’s also soft, and tender, and it creates less of a mess than spaghetti!
• Tomatoes: With tangy, slightly acidic, and garden-fresh flavors, tomatoes make the perfect soup base. Once cooked down, they offer a sweetness that rounds out the dish. You can use canned tomatoes in this recipe, but fresh is always best!
• White onion: White onions are used extensively in Mexican cooking (both raw and cooked) as they add a slightly sweet, sharp, and zesty flavor to salsas and soups.
• Garlic: The intense spicy and punchy flavors of garlic give this soup broth an irresistible aroma and savory taste.
• Olive oil: To give the soup a nutty flavor, you’ll need to toast the pasta in some olive oil before adding the broth. You can use any type of cooking oil that you have on hand though.
• Carrots: It’s a simple addition, but the carrots give this Mexican sopita a beautiful pop of color, slight sweetness, and extra nutrients like vitamin A, fiber, and potassium.
• Celery: Celery is a classic soup ingredient that provides a hearty, savory element. If you don’t have celery, replace it with zucchini, peas, or more carrots.
• Vegetable broth: Using vegetable broth is an easy way to add more flavor to this soup. We recommend using a low-sodium variety so you can control the overall saltiness.
• Cilantro: For the perfect garnish, add fresh cilantro. It adds a beautiful bright green color and an herbaceous flavor that takes this soup to the next level.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make sopa de conchas

Step 1: Roast the tomatoes and onions

Preheat your oven and line a baking sheet with aluminum foil. Spread the tomato halves and onions out evenly on the foil and roast them for around 15 minutes, or until softened and slightly blackened.

Step 2: Blend the salsa

Add the tomatoes, onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both of those aside.

Step 3: Toast the pasta

Heat some olive oil over medium in a large stockpot. Add the dry shell pasta in and cook while stirring constantly until fragrant. Remove those from the pot.

Step 4: Simmer the soup

Add the carrots and celery in and sauté for another few minutes. Transfer the pasta shells back in along with the salsa mixture. Add the vegetable broth and cilantro sprigs, and simmer everything until the pasta is al dente.

Step 5: Assemble and serve

Season with salt and pepper to taste, then serve your sopita immediately with garnishes like queso fresco, cubed avocado, cilantro, hot sauce, or lime wedges. Happy eating!

If you have questions about this sopa de conchas recipe, check out our FAQs or leave a comment down below!

🍞 What to serve with sopa de conchas

A big bowl of sopa de conchas is the perfect meal on its own. But, it’s also a great dish to pair with vegan bread and sandwiches like these:

• Pickled jalapeños
• Torta Cubana
• Vegan Garlic Bread
• Dairy-free Bread
• Pambazos
• Sopes

🌡️ Storage & reheating

Keep the following storage times in mind for your leftover sopa de conchas:

• Fridge: Once your sopita has cooled down, transfer it to a large container and it’ll last in the fridge for up to 3-4 days. The pasta will absorb more liquid as it sits longer, so just keep that in mind.
• Freezer: Sopa de conchas is relatively freezer-friendly, especially if you divide it into single-serving sizes. Just make sure it’s stored in freezer-safe bags or containers. Thaw it overnight in the fridge when you want to serve it again.
• Reheat: Heat the soup in a saucepan over medium-low for about 2-3 minutes on your stovetop. If you’re feeling a little lazy, the microwave also works in 30-45 second bursts.

♻️ Variations

• Spicy: We sometimes add jalapeños or serrano chiles to make our sopa de conchas on the spicier side. Mince and sauté it with the other vegetables, or simmer it whole with the soup.
• Smoky: For a smokier flavor, add chipotles in adobo, morita chiles, or ancho chiles to the salsa.
• Other vegetables: Add to or replace the carrots and celery with green peas, green beans, zucchini, potatoes, or spinach.
• Gluten-free: Try adding your favorite gluten-free pasta noodles for a completely gluten-free option. We love the brand Rummo!
• Oil-free: If you’re looking to keep the calories low, skip the oil when you toast the pasta. Just be careful not to burn it.
• Additional spices: Try using cumin, coriander, Mexican oregano, or epazote to bring a unique twist to this simple dish.

🧑‍🍳 Top tips

• Keep it simple: For an even quicker, easier recipe, leave out the extra vegetables.
• Don’t skip the toasting: Frying the pasta in a touch of oil imparts nutty, toasted flavors. It’s the key to a well-rounded Mexican sopita!
• Make the broth from scratch: In order to create the most vibrant sopa de conchas, you really need to make your own tomato broth! You can use a store-bought version, but it doesn’t compare.
• Cut the vegetables small: For even cooking, cut the vegetables into small chunks of a similar size.

💬 FAQ

🍴 Similar recipes

If you enjoyed this sopa de conchas recipe, check out some more of our favorite flavor-packed soups:

• Sopa de coditos: A similar sopita made with elbow macaroni and vegetables.
• Sopa de habas: Easy one-pot recipe that’s high in protein and great for weekly meal prep.
• Black bean soup: Cheap-to-make soup that’s effortless to put together but brings the flavor!
• Sopa de fideo: Another simple but comforting soup made with noodles served in a salsa-based broth.
• Sopa de lentejas: Protein and fiber-packed lentil soup with hearty vegetables like carrots, celery, onion, and garlic!
• 4-ingredient potato soup: Quick, easy, and ultra-creamy soup.

Note: We’ve updated this post to include new information and helpful tips about the recipe.