About this recipe
Sopa de conchas is a beloved Mexican classic—comforting, simple, and flavorful. Think of it as the cousin of sopa de fideo, but made with small shell pasta (conchitas) in a light tomato broth. Every Mexican family has their version of this soup, and this one’s mine—vegan, nourishing, and made even better with a handful of fresh spinach.
Whether you grew up eating sopita on rainy afternoons or this is your first time making it, this recipe is a cozy hug in a bowl. It’s quick, easy, and perfect for weeknights, picky eaters, and anyone craving a taste of home.
Why you’ll love this recipe
- Comforting and nostalgic. A classic Mexican dish that brings all the cozy vibes.
- Fast and easy. Done in under 30 minutes with pantry staples.
- Vegan and family-friendly. No meat or dairy is needed to get that authentic taste.
- Customizable. Add your favorite veggies or toppings to make it your own.
Ingredients for the Mexican shell pasta soup
- Vegetable oil. For toasting the pasta and building flavor.
- Shell pasta (conchas). You can also use coditos (elbow), estrellas (stars), or letras (alphabet).
- Tomatoes
- Onion and garlic
- Vegetable broth or water.
- Spinach. Tossed in at the end for extra nutrition and color. Feel free to swap in kale, chard, or whatever greens you have.
How to make sopa de conchas
- Blend the broth base.
- Toast the pasta.
- Simmer.
- Add spinach.
How to serve
- You can serve it with a bit of lime juice.
- A dollop of Mexican crema or sour cream, and of course, corn tortillas.
- A spoonful of salsa, this two-ingredient salsa or the salsa molcajeteada, is a dream with sopa de pasta.
- Some families serve it with fried plantains.
- Chopped fresh cilantro and diced red onion also work great here
- Queso fresco or crumbled feta will also be a garnish for the soup.
- Diced avocado is also a winner for topping this Mexican brothy soup (sopa aguada).
Tips for making the best vegan sopa de conchas
- Toast the pasta well. Don’t rush this step—the deeper the color, the deeper the flavor.
- Keep the simmer low. A gentle bubble prevents the pasta from breaking.
- Make it your own. Toss in veggies like peas, carrots, zucchini, or even a handful of beans.
- Skip the cumin and oregano. This soup shines without them—trust me.
- Leftovers? This soup thickens as it sits. Just add a splash of broth or water to loosen it up when reheating.
Frequently asked questions
Sopa de Conchas
Equipment
- 5-qt Soup pot
Ingredients
- 2 tablespoons vegetable oil
- 8 oz shell pasta conchas
- 1 pound ripe tomatoes
- ½ medium white onion
- 2 garlic cloves
- 1 tablespoon salt or to taste
- 5 cups water or vegetable broth
- 6 oz fresh spinach or any greens you like
Instructions
Make the broth:
- Blend the tomatoes, onion, garlic, and a generous pinch of salt in a blender or food processor until smooth.
Toast the pasta:
- Heat the oil in a soup pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown and fragrant—about 5–7 minutes. Don’t skip this step; it adds the signature flavor!
Simmer:
- Carefully pour in the tomato mixture and let it sizzle for 1 minute. Then add the water or broth. Simmer uncovered for 10–12 minutes, or until the pasta is tender and the broth has deepened in color.
Add the greens:
- Stir in the spinach and cook for 1–2 minutes until wilted. Taste and adjust seasoning.
Serve:
- Serve hot with a squeeze of lime, a dollop of vegan crema, chopped cilantro, or avocado slices if desired.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨