Mexican Shell Pasta Soup (Printable Version)

Comforting Mexican shell pasta in a savory tomato broth with cilantro and lime. A warm, satisfying meal ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 1 cup small shell pasta (conchas)

→ Vegetables & Broth 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
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)

# Directions:

01 - Combine the tomatoes, onion, and garlic in a blender and puree until completely smooth.
02 - Heat the vegetable oil in a medium pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
03 - Pour the blended tomato mixture through a fine mesh strainer directly into the pot with the toasted pasta. Cook for 3 to 4 minutes, stirring occasionally, allowing the flavors to meld.
04 - Add the chicken or vegetable broth, salt, black pepper, and cumin. Stir thoroughly and bring the mixture to a gentle boil.
05 - Reduce the heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender and the broth has slightly thickened.
06 - Taste and adjust the seasoning as needed. Ladle into bowls and serve hot, garnished with chopped cilantro and lime wedges if desired.

# Top Tips:

01 -
  • Toasting the pasta before simmering gives every spoonful a nutty depth that regular soup never achieves.
  • The whole thing comes together in thirty minutes with ingredients you probably already have.
  • It reheats beautifully the next day, making it perfect for lazy weeknight leftovers.
02 -
  • Straining the tomato blend is the step most people skip, but it is what gives the broth that silky texture instead of a grainy one.
  • Keep an eye on the pasta while toasting because it goes from golden to burnt in seconds, and burnt pasta will make the entire pot bitter.
03 -
  • If your tomatoes are not very ripe or flavorful, roast them under the broiler for ten minutes before blending and the sweetness will intensify dramatically.
  • Toast the pasta a shade darker than you think is right because the broth will soften that flavor and you want it to still be noticeable in the finished bowl.

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