Sopa de Conchas
This vegan sopa de conchas (or sopita de conchitas) is one of those nostalgic Mexican dishes that instantly warms you up. It’s made with toasted shell pasta, a simple tomato broth, and fresh spinach. Perfect for a cold or rainy day—and ready in just 25 minutes!
4 people
Calories: 253kcal
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
Freezing tip: Not ideal for freezing, as the pasta can turn mushy once thawed. Storage: Store in the fridge in an airtight container for up to 4 days. Reheat gently and add a splash of broth if needed.
Variations: Add veggies like peas, diced carrots, or zucchini for more texture and nutrients. No need for cumin or oregano! This sopa shines with simplicity.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 52g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 2929mg | Potassium: 422mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg