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Wholesome Mexican Sopa de Conchas

Wholesome Mexican Sopa de Conchas for Cozy Family Nights

Enjoy a cozy bowl of Wholesome Mexican Sopa de Conchas, a comforting soup that warms the heart with shell pasta, rich tomato broth, and vibrant veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Small Pasta Shells (conchas) Can substitute with elbow macaroni or small stars (estrellitas).
  • 2 tablespoons Vegetable Oil Substitute with olive oil for a richer taste.
  • 1 medium Onion Use shallots for a milder alternative.
  • 2 cloves Garlic Garlic powder can be used in a pinch.
  • 1 medium Carrot Can substitute with peas or bell peppers if preferred.
  • 1 medium Zucchini Replace with spinach or green beans if desired.
  • 4 cups Vegetable Broth Use chicken broth for non-vegetarian versions.
  • 2 cups Water No direct substitution necessary.
  • 2 medium Tomatoes (blended or finely chopped) Canned tomatoes can be used as an alternative.
  • 1 teaspoon Ground Cumin Can substitute with coriander for a different flavor.
  • 1 teaspoon Smoked Paprika Adjust to taste.
  • to taste Salt & Pepper Adjust to taste.
For Garnish
  • 1/4 cup Fresh Cilantro Can substitute with parsley or epazote.
  • 2 pieces Lime Wedges Lemon can be used instead.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Wholesome Mexican Sopa de Conchas
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add 1 cup of small pasta shells (conchas) and stir frequently for about 3–5 minutes, until they turn golden brown and release a nutty aroma.
  2. Add 1 chopped onion and 2 minced garlic cloves to the pot with the toasted pasta. Sauté for about 2 minutes, stirring until the onion becomes soft and translucent, and the garlic is fragrant.
  3. Incorporate 1 diced carrot and 1 diced zucchini into the pot; sauté for approximately 3–4 minutes.
  4. Stir in either blended or finely chopped tomatoes, allowing them to mingle with the sautéed aromatics for about 5 minutes.
  5. Pour in 4 cups of vegetable broth and 2 cups of water, then season with 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. Increase the heat to bring the mixture to a boil, then reduce to low heat, cover the pot, and let it simmer for 10–12 minutes.
  6. After simmering, carefully taste the soup and adjust the seasoning as needed.
  7. Ladle the warm soup into bowls, and garnish each serving with fresh cilantro and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 800mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

This recipe is a comforting and customizable soup perfect for family nights.

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