Mexican Shell Pasta Soup (Printer-friendly)
Shell pasta in rich tomato broth, a comforting Mexican classic ready in 30 minutes.
# What You'll 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)
# How to Prepare:
01 - Place the chopped tomatoes, onion, and garlic cloves in a blender. Blend on high until completely smooth, about 30 to 45 seconds.
02 - Heat the vegetable oil in a medium pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown, approximately 3 to 4 minutes. Watch carefully to prevent burning.
03 - Pour the blended tomato mixture through a fine mesh strainer directly into the pot with the toasted pasta. Discard any solids left in the strainer. Cook for 3 to 4 minutes, stirring occasionally, allowing the flavors to meld.
04 - Pour in the chicken or vegetable broth. Add the salt, ground black pepper, and cumin if using. Stir well to combine all ingredients and bring the liquid to a gentle boil.
05 - Reduce the heat to low and let the soup simmer uncovered for 10 to 12 minutes, or until the shell pasta is tender but still holds its shape. Stir occasionally to prevent sticking.
06 - Taste and adjust the salt and pepper if needed. Ladle the hot soup into bowls and garnish with chopped fresh cilantro and a squeeze of lime juice from the wedges. Serve immediately with warm corn tortillas if desired.
# Expert Advice:
01 -
- Toasting the pasta before adding liquid gives every spoonful a nutty depth that plain boiled pasta never achieves.
- The tomato broth comes together with just three vegetables and a blender, no complicated spice blends or long simmering required.
02 -
- Watch the pasta closely while toasting because it goes from perfectly golden to burnt in seconds and burnt pasta will make the entire soup bitter.
- Straining the tomato mixture is the step most people skip but it is what gives the broth its velvety restaurant quality texture.
03 -
- If your tomatoes are not very ripe, add a small spoonful of tomato paste to the blender to boost the color and flavor.
- Letting the toasted pasta cook in the tomato base for a few minutes before adding the broth creates a deeper, more complex flavor through a gentle caramelization.