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Oh, the memories! Mexican Sopa – the dish that wraps me up in a cozy blanket of nostalgia and feels like home. This classic Mexican soup “Sopa de Conchas” is a pasta lover’s dream, packed with pasta shells, tomato sauce, and chicken broth, and topped off with a melty cloud of cheese. It’s no wonder this dish is a hit with everyone, young or old, and is the ultimate Mexican COMFORT food.

Mexican Shell soup

Prepare to be AMAZED by this Mexican Pasta Recipe! Are you ready for some mind-boggling magic in the kitchen? It’s simple to make and can be prepared with nearly any type of pasta, as long as it’s not too large.  You will enjoy mouth-watering flavor, all thanks to the budget friendly ingredient list used in this recipe. 

 Sopa de Conchas is a beloved Mexican-style pasta dish that has been passed down from generation to generation. Keep the tradition alive by cooking up this classic dish. This delicious dish is sure to become a family favorite.

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Ingredients for this Sopa de Conchas

  • Broth: Caldo con sabor de pollo cubes, or chicken broth.
  • Pasta: Small shell pasta
  • Tomato sauce:
  • Vegetable oil:
  • Spices: Garlic powder – Onion powder- Salt – pinch of cumin – pinch of Mexican oregano
  • Cheese(optional)– Mexican blend shredded cheese, crumbled queso fresco
  • Water
Mexican Shells & Cheese - Mexican Sopita

How to Make Mexican Sopa de Conchas

  • Gather Sopita(soup) ingredients. 
  • Start with making chicken broth: I prefer Caldo con Sabor de Pollo cubes, but chicken broth can be used.
  • Boil 6 cups of water, and add and dissolve 3 cubes of chicken bouillon. Set aside.
  • In a medium pot, heat oil on low-medium heat. Then add shells, and spices. Stir occasionally until shells are golden brown or light brownish.
  • When shells are lightly browned, remove the pot from heat, and add tomato sauce, and chicken broth (when adding veggies, add at this time). Place pot back on heat on medium-high until it comes to a boil.
  • Lower heat on the pot to low, cover, and simmer for about 15-20 minutes or until pasta shells are soft. Salt and pepper to taste.
  • Cheese(optional) should be added to soup in the last 5 minutes of cooking for a creamy soup.
sopa de conchas

Add-Ins: 

  • If you like spiciness – add finely diced jalapeños
  • Diced onion can replace onion powder
  • Minced garlic instead of garlic powder. 
  • Veggies– diced carrots, diced zucchini, peas, or green beans. Add evenly diced veggies to the pot when adding broth to the pot.
  • Cooked ground beef – One pound of ground beef, cooked and drained of excess oil. Add meat when adding broth to the pot, and add a cup of water.
sopa de conchas with ground beef

Ways To Serve Sopa de Conchas

  • Serve in a large bowl topped with crumbled queso fresco, and a warm bolillo on the side.
  • Pickled jalapeños, sliced avocados, or a dollop of lime crema are awesome with Sopa de Conchas.

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Sopa de Conchas ( Mexican Shells Soup)

Eunice Huerta
Mexican Sopa de Conchas, is one of those dishes that remind you of home. This pasta dish is a very typical Mexican side dish, pasta shells, tomato sauce, chicken broth, topped with cheese
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican

Ingredients
  

  • 1 bag 14 oz small shell pasta
  • 1 can 15 oz tomato sauce
  • 3 tbsp vegetable oil
  • 1 tsp garlic powder or minced garlic
  • 3 cubes Knorr Caldo con Sabor de Pollo Chicken bouillon cubes
  • 6 cups of water
  • 1/2 tsp onion powder optional or finely diced onions
  • 1/2 tsp salt or to taste
  • pinch of Mexican oregano & ground cumin
  • 1/2 cup Mexican blend shredded cheese
  • 1/2 cup Queso fresco crumbled

Instructions
 

  • To prepare this delicious chicken broth, dissolve 3 Knorr Chicken flavor Bouillon cubes in 6 cups boiling water. Set aside.
  • In a medium pot, heat oil on low-medium heat. Then add shells and spices. Stir occasionally until shells are a golden brown or light brownish color.
  • When shells are browned, remove the pot from heat, and add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.
  • Lower heat on the pot to low, cover, and simmer for about 15-20 minutes or until pasta shells are soft.
  • Serve in bowls and top with queso fresco.
Keyword sopita, mexican shell, cheese, sopita recipe, receta de sopita
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