Fall is finally here! What better way to celebrate than Sopa de Conchitas. Ok, let’s be honest; we, Mexicans eat hot soups and caldo in the middle of the summer. Weather has never really been an issue. I just thought, the beginning of fall is the perfect excuse for my sopita post.
Everything made with a tomato sauce base is super comforting to me and this soup is not the exception. You’d normally serve this soup on a side or at the beginning of a meal but you can make it a meal on its own by adding chicken or beef and a lot of vegetables. I like it just like this. Perfect simplicity. Happy fall!
What you need to make “Sopa de Conchitas”
Roma tomatoes
Onion
Garlic
Chicken Bullion
Pasta Shells
Chicken stock
Cilantro for garnish
“Helpful tips”
Everybody has a recipe for this soup and I never had one that wasn’t delicious. You just need to find the way you like best. Many people add vegetables to the soup like calabacita, carrots, celery, etc. I prefer this version , it is the most delicious and comforting soup. It really doesn’t need much. I make my own chicken stock most of the time and that’s where I add all the veggies.
Be careful when you brown the pasta! It will look like nothing is happening and all the sudden you look away and it’s burned. Keep stirring, friend.
I like to use low sodium chicken stock and chicken bullion, that way I can control how much salt goes into the soup. Always taste and adjust seasoning before serving.
Sopa de Conchitas/ Pasta Shells Soup
Ingredients
- 2 very ripe Roma tomatoes
- 1/2 onion (1/4 if too big)
- 2 garlic cloves
- 1 teaspoon salt
- 1 teaspoon chicken bullion
- 1 tablespoon oil
- 2 cups dry shell pasta
- 6-8 cups chicken stock
- salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Add the tomatoes, onions, garlic, salt and chicken bullion to a blender and blend until smooth. You might need to add water to the blender if the tomatoes are not very ripe. Set aside.
- In a large stock pot add 1 tablespoon of oil and bring the heat to medium. Once the oil is hot add the pasta and stir constantly for about 5 minutes or until golden brown. Don’t look away! it can burn easily.
- Add the tomato sauce and the chicken broth to the pasta and stir until everything is well combined. Lower the heat to a gentle simmer, cover and cook for about 15 minutes until the pasta is very tender. Your soup might need more salt, specially if you used low sodium stock and bullion. Always taste and adjust seasoning before serving.
- Garish with cilantro if desire.
- Enjoy!
