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Sopa de Conchitas(Pasta Shells in Broth)

Course pasta, Side Dish
Cuisine Mexican



  • 2 cups medium shells
  • 1 small white onion diced
  • 2-3 cloves of garlic minced
  • 2 serrano peppers
  • 1/2 cup tomato sauce or 3 roma tomatoes freshly blended
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. pepper
  • 1 tsp. salt
  • 3 cups chicken stock
  • Olive oil



  • In a large pan, preheat 3 tablespoons of oil to medium heat for a few minutes.
  • Add the pasta and cook for a few minutes, until pasta starts to toast up and become aromatic.
  • Add the onions and garlic and cook for another minute. Add all of the remaining ingredients, stir well to combine. Bring to a boil, lower heat, taste for salt. Cover and cook for about 15 minutes, stirring once. Once pasta is cooked, remove from heat and let stand for 5 minutes.


Tips~ if adding frozen peas and carrots, add an even layer to the simmering sopa about 5 minutes before cooking time is up. Mix in before serving.