This authentic Sopa de Conchas is a comforting, traditional Mexican shell soup made by toasting pasta shells in olive oil, then simmering them in a rich tomato broth with garlic, onion, and Knorr bouillon.
It’s simple, flavorful, and perfect for busy weeknights when you want something warm, nostalgic, and satisfying.
Why You’ll Love This Sopa de Conchas
• Made with toasted shell pasta for deeper flavor
• Rich tomato broth with garlic and cumin
• Ready in about 30 minutes
• Budget-friendly pantry ingredients
• Comforting and family-friendly
This recipe is simple enough for everyday dinners but still feels homemade and authentic.
Ingredients You’ll Need
Toasting the shells in olive oil gives this soup its signature flavor, while fresh tomatoes, onion, and garlic create a rich base.
Knorr chicken and tomato bouillon add depth and traditional flavor, and cumin brings warmth to the broth.
• Shells pasta (conchas)
• Olive oil
• Tomatoes
• Onion
• Garlic cloves
• Chicken Knorr bouillon
• Knorr tomato bouillon
• Cumin
• Water
• Salt
👉 Scroll down to the recipe card for exact measurements.
How to Make Sopa de Conchas
Start by heating olive oil in a large pot over medium heat. Add the shell pasta and toast, stirring frequently, until lightly browned and fragrant.
While the pasta toasts, blend the tomatoes, onion, and garlic until smooth.
Carefully pour the blended mixture into the pot with the toasted pasta and cook briefly to deepen the flavor. Stir in the chicken Knorr bouillon, tomato bouillon, and cumin.
Add water and bring to a gentle boil. Reduce heat and simmer until the pasta is tender and the broth is rich and flavorful. Taste and adjust with salt if needed.
Serve warm.
Sopa de Conchas (Authentic Mexican Shell Soup)
Ingredients
Method
- Add olive oil to a large pot over medium heat.
- Add the shells pasta and toast, stirring frequently, until lightly browned and fragrant.
- While the pasta toasts, blend the tomatoes, onion, and garlic until smooth.
- Carefully pour the blended mixture into the pot with the toasted pasta. Cook for 3–5 minutes, stirring occasionally.
- Add the chicken Knorr bouillon, Knorr tomato bouillon, and a pinch of cumin. Stir well to combine.
- Pour in 4–5 cups of water and bring to a gentle boil.
- Reduce heat and simmer until the pasta is tender, stirring occasionally to prevent sticking.
- Taste and adjust with salt if needed.
- Serve warm.
Notes
• Start with 1 tablespoon of chicken Knorr and adjust to preference.
• Add fresh cilantro before serving for added freshness.
Tips for the Best Sopa de Conchas
• Toast the pasta until lightly golden, not dark brown
• Stir frequently to prevent sticking
• Start with less bouillon and adjust to taste
• Simmer gently for the best flavor
Frequently Asked Questions
Can I use canned tomatoes?
Yes. Fresh tomatoes are traditional, but canned tomatoes work in a pinch.
Can I make this recipe ahead of time?
Yes. The soup can be made ahead and reheated gently before serving.
Why did my pasta absorb too much broth?
Shell pasta continues absorbing liquid as it sits. Add a splash of water when reheating.
Can I add vegetables?
Carrots, zucchini, or corn can be added for extra texture and nutrition.
Storage and Reheating
Storage
Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stovetop. Add a splash of water if the broth has thickened.
Freezer Instructions
Freezing
Store cooled soup in a freezer-safe container for up to 2 months.
Thawing and Reheating
Thaw overnight in the refrigerator and reheat gently on the stovetop until warmed through.
Such a great comfort dinner and way easier than I thought to make