Sopa de conchas (Mexican pasta shell soup) is a traditional Mexican soup full of flavor and texture. This sopita recipe is vegan, easy to make, and loved by all. This Mexican soup is so comforting that each spoonful feels like a hug.
About this recipe
Sopa de conchas is a Mexican soup made with shell pasta cooked in a tomato broth, usually called caldillo or recaudo, which is the base for many Mexican recipes.
The broth or caldillo is blended with tomatoes, garlic, and onion. This authentic sopa de conchas recipe I ate almost every week growing up.
It is a typical dish in Mexican families, and each family has its recipe. Some families make it with beef or chicken broth, while others add carrots. In my family, we make vegan sopa de conchas with spinach.
Some families call it sopa de conchitas which means little shells.
Ingredients for the Mexican shell pasta soup
- Vegetable oil
- Pasta, dry shell pasta. Some people make this soup with elbow pasta; we call it sopa de coditos.
- Tomatoes aroma
- Garlic cloves
- 5 cups water or vegetable broth
- Spinach or any other green you love.
How to make sopa de conchas
- Cut the tomatoes in half, quarter the onion, peel the garlic, and blend in with a good pinch of salt until completely pureed.
- Preheat the oil over medium heat in a medium-large pot and toast the conchas (shell pasta) until lightly toasted and golden brown. This step gives this Mexican sopa its traditional flavor.
- Add the tomato mix and let it sizzle for a minute or so. Add water or vegetable broth, and let it simmer for about 10 minutes or until the pasta is al dente. You will also know the concha soup is done because the tomato mixture goes from a light to a deeper red. Add the spinach and let it wilt.
How to serve
- You can serve it with a bit of lime juice.
- A dollop of Mexican crema or sour cream
- 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
- Vegan 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
Don’t let your soup boil; you don’t want the pasta shells to break.
Add vegetables like peas, diced carrots, zucchini (calabacitas), or even cauliflower.
Please do not add cumin or oregano to this soup; not all Mexican food needs them.
Use any other pasta shape in your pantry, alphabet, stars, etc.; this soup will also turn out great.
Frequently asked questions
Other vegan Mexican sopas
- Lentil Soup
- Sopa de fideo, Mexican noodle soup
- Tortilla soup
- Caldo de pollo, Vegan Mexican Chicken Soup
- Black Bean Pozole
- Vegetable and pasta soup
- Calabacitas soup
- Sopa de Milpa, Mexican vegetable soup
Sopa de conchas
- 5-qt Soup pot
- 2 tablespoons vegetable oil
- 8 oz shell pasta, conchas
- 1 pound tomatoes
- ½ medium onion
- 2 garlic cloves
- 1 tablespoon salt
- 5 cups water or vegetable broth
- 6 oz spinach
- Cut the tomatoes in half, quarter the onion, peel the garlic, and blend in a food processor or blender with a pinch of salt until completely pureed.
- Preheat the oil over medium heat in a medium-large pot and toast the pasta until lightly toasted and golden brown. This step gives this Mexican sopa its traditional flavor.
- Add the tomato sauce and let it sizzle for a minute or so. Add water or vegetable broth, and let it simmer for about 10 minutes or until the pasta is al dente. You will also know the pasta soup is done because the tomato mixture goes from a light to a deeper red.Add the spinach and let it wilt. Check for sesoning and serve with your favorite topping.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.