About this recipe
Sopa de conchas is a beloved Mexican classic, comforting, simple, and full of flavor. 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, 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 sopa de conchas
- Comforting and nostalgic. A classic Mexican soup that brings all the cozy vibes.
- Fast and easy. Done in under 30 minutes with pantry staples.
- Family-friendly. Kids and adults love it. The shell shape catches all the broth.
- Customizable. Add your favorite veggies, beans, or toppings to make it your own.
Ingredients for sopa de conchas
- Vegetable oil. For toasting the pasta and building flavor.
- Shell pasta (conchas). You can also use coditos (elbows), estrellas (stars), or letras (alphabet letters).
- Tomatoes, onion, and garlic. Blended into a smooth tomato base. Canned tomatoes work in a pinch.
- Vegetable broth or water. Broth adds more depth. Chicken broth is the most traditional option.
- Spinach. Tossed in at the end for extra nutrition and color. Swap in kale, chard, or whatever greens you have.
- Salt. Season generously — with so few ingredients, it makes all the difference.
How to make sopa de conchas
- Blend the broth base. Blend tomatoes, onion, and garlic with a pinch of salt until smooth.
- Toast the pasta. Heat oil in a pot over medium heat and toast the shells, stirring constantly, until golden brown. Watch closely — they burn fast.
- Simmer. Pour in the tomato mixture and let it sizzle for a minute. Add broth or water and simmer for 10 to 12 minutes until the pasta is al dente.
- Add spinach. Stir in the spinach during the last minute of cooking. It wilts quickly.
How to serve sopa de conchas
- A squeeze of fresh lime juice
- A dollop of Mexican crema or sour cream
- Warm corn tortillas on the side
- A spoonful of salsa or salsa molcajeteada
- Chopped cilantro and diced red onion
- Queso fresco or crumbled cotija
- Sliced avocado
- Some families serve it with fried plantains
Tips for making the best 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 apart.
- Make it your own. Toss in peas, carrots, zucchini, or a handful of beans for a heartier version.
- Skip the cumin and oregano. This soup shines without them — trust me.
- Season well. This is a simple soup. It needs enough salt to make the tomato broth shine.
Storage
Store leftover sopa de conchas in an airtight container in the fridge for up to 3 days. The pasta will keep absorbing broth as it sits, so add a splash of broth or water when you reheat. Warm on the stovetop or in the microwave. This soup is best eaten fresh. It does not freeze well because the pasta gets too soft.
More Mexican soups
Frequently asked questions
Sopa de Conchas
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.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.