Mexican Shell Pasta Soup (Printable)

Comforting Mexican shell pasta in rich tomato broth, garnished with cilantro and lime. Ready in 30 minutes.

# What You’ll Need:

→ Pasta

01 - 1 cup small shell pasta (conchas)

→ Base

02 - 1 tablespoon vegetable oil
03 - ½ small white onion, chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 ripe tomatoes, chopped
06 - 2 cups vegetable broth
07 - 2 cups water
08 - 2 tablespoons tomato paste
09 - 1 teaspoon ground cumin (optional)

→ Seasoning

10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon dried oregano (optional)

→ Garnishes

13 - 2 tablespoons fresh cilantro, chopped
14 - 1 lime, cut into wedges

# Directions:

01 - Combine the tomatoes and half of the chopped onion in a blender. Blend until completely smooth and set aside.
02 - Heat the vegetable oil in a large pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
03 - Add the remaining chopped onion and minced garlic to the pot. Sauté for 1 to 2 minutes until fragrant and softened.
04 - Pour the blended tomato mixture into the pot and cook for 2 to 3 minutes, allowing the flavors to meld together.
05 - Stir in the tomato paste, vegetable broth, water, cumin, salt, black pepper, and oregano. Bring the mixture to a boil.
06 - Reduce heat to low and simmer for 12 to 15 minutes, or until the pasta is tender. Taste and adjust seasoning as needed.
07 - Ladle the soup into bowls and serve hot, garnished with fresh chopped cilantro and lime wedges on the side.

# Expert Suggestions:

01 -
  • It takes exactly thirty minutes from stove to table, which makes it a weeknight lifesaver when everyone is hungry and patience is gone.
  • Toasting the pasta before simmering gives the broth a nutty depth that surprises people who think tomato soup is boring.
  • Kids devour it because the little shells are fun to eat, and adults love it because it tastes like someone cooked it all afternoon.
02 -
  • Do not walk away while toasting the pasta, because those shells go from perfectly golden to acrid and bitter in less than thirty seconds once they cross the line.
  • If you add the broth before the tomato paste fully dissolves you will end up chasing little red clumps around the pot with your spoon for five embarrassing minutes.
03 -
  • If your tomatoes are out of season or pale, roast them under the broiler for ten minutes before blending and the sauce will taste like summer anyway.
  • Let the soup rest off the heat for five minutes before serving, because the flavors settle and marry in a way that makes the first spoonful dramatically better.

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