Mexican Shell Pasta Soup (Print Version)
Comforting Mexican shell pasta in a flavorful tomato broth, ready in just 30 minutes for a satisfying meal.
# What You 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)
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)
# Directions:
01 - Combine the tomatoes, onion, and garlic in a blender and process 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.
04 - Pour in the chicken or vegetable broth, then add the salt, black pepper, and cumin. Stir well and bring to a gentle boil.
05 - Reduce the heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender.
06 - Adjust the seasoning to taste. Ladle into bowls and serve hot, garnished with chopped cilantro and lime wedges if desired.
# Expert Tips:
01 -
- It comes together in thirty minutes flat, which means you can start it hungry and eat before patience runs out.
- The toasted shell pasta soaking up that tomato broth creates a flavor that tastes like it took far more effort than it actually did.
- It scales effortlessly from a solo lunch to a family sized pot without changing a single thing about the method.
02 -
- Toasting the dry pasta before adding any liquid is the single most important step because it prevents the shells from turning into mush and adds a flavor you cannot get any other way.
- Straining the blended tomato mixture removes the skins and seeds that can make the broth gritty and unpleasant.
03 -
- If your tomatoes are not very ripe, roast them under the broiler for five minutes before blending to concentrate their sweetness and save the broth from tasting flat.
- Add a pinch of sugar to the blended tomato base while it cooks if the tomatoes taste too acidic, which balances the flavor without making the soup sweet.