Sopa de conchas is a Mexican-style pasta dish that is loved by many! It’s simple recipes like this sopa de conchas that we continue sharing from one generation to the next. It is easy to prepare and most any kind of pasta will work, as long as it’s not too big. As a kid, both my parents would prepare sopita, as we lovingly called it. Besides rice, I am pretty sure the first solid foods that I enjoyed was a big bowl of sopita de fideo. Fideo is a vermicelli-style pasta prepared in the same way.
How do you prefer your sopa de conchas? I especially love mine with extra broth and just a few small cut vegetables.
When that broth sits in those tender pasta shells and you get a big spoonful, that’s the best!
On occasion, instead of rice, I like to serve a bowl of sopa, on the side, when I prepare my Mom’s recipe of chiles rellenos! A few warm corn tortillas and I am one happy girl!
Sopa de Conchas- Mexican-Style Pasta
Sopa de conchas is a Mexican-style pasta dish loved by many! Both kids and adults ask for this dish! Truly it can be called one of Mexico's comfort foods!
- 3 tbs olive oil
- 1 cup carrots diced
- 1-2 serranos whole
- 2 cups small conchas
- 1 cup onion diced
- 1 large stalk celery sliced thin
- 2-3 cloves of garlic minced
- 1/2 cup canned tomato sauce
- 3 large roma tomatoes roughly chopped
- 6 cups warm chicken broth
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp pepper
- handful of fresh cilantro
Saute the carrots and serrano in 3 tablespoons of preheated oil for 3-5 minutes. remove from pot onto a plate. I remove the carrots so they don't overcook and also to give the pasta room to toast evenly.
To that same pot at medium heat, add the 2 cups of conchas. Toast pasta, stirring frequently, until browned and aromatic.
Add onion, celery and garlic. Saute for 2 minutes. Season lightly with salt and pepper.
Transfer the tomatoes to the blender. Blend on high until smooth. Set aside.
Mix in canned tomato sauce, blended tomatoes and 6 cups warm chicken broth.
When it comes up to a simmer, add the spices and the reserved carrots with serrano. Add a handful of fresh cilantro or parsley.
After you taste for salt, continue cooking for about 10 minutes or until pasta has cooked all the way.
- Serve with lime wedges. Garnish with queso fresco and crema, salsa valentina and warm corn tortillas
The longer the pasta sits in the broth after it's cooked, the more broth it will absorb. So if you prefer your sopita to be a little more soup like, serve it right away.
Photo is from a previous concha recipe without carrots.
Serve the sopa as is or you can add a piece of previously cooked chicken, beef picadillo, shredded pork or even pan seared shrimp!