Mexican Shell Pasta Soup (Printable)
Mexican shell pasta in a savory tomato broth with garlic and seasonings, ready in 30 minutes.
# What's Needed:
→ 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 Make It:
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 puree through a fine mesh strainer into the pot with the toasted pasta. Cook for 3 to 4 minutes, stirring occasionally.
04 - Add the chicken or vegetable broth, salt, black pepper, and cumin. Stir well and bring to a gentle boil.
05 - Reduce heat to a simmer and cook uncovered for 10 to 12 minutes, or until the pasta is tender.
06 - Adjust seasoning to taste. Ladle into bowls and serve hot, garnished with chopped cilantro and lime wedges if desired.
# Tips for Success:
01 -
- The toasted shell pasta gives every spoonful a subtle nuttiness that regular boiled pasta never achieves.
- It uses ingredients you probably already have sitting in your kitchen right now.
02 -
- If you walk away while toasting the pasta it will burn in seconds and leave a bitter taste through the entire pot so stay right there and keep stirring.
- Straining the tomato blend is the step that turns this from a chunky mess into a smooth restaurant quality soup.
03 -
- The color of your broth tells you everything because a deep orange red means the tomato base cooked long enough to develop its full flavor.
- Serve this in wide shallow bowls rather than deep ones because the pasta at the surface gets a slightly different texture that people love.