There’s nothing quite like a quick sopa de conchitas recipe on a busy weeknight when your family craves something simple, cozy, and deeply comforting. This classic Mexican shell soup is ridiculously easy to make, uses simple ingredients you probably already have, and is perfect for picky eaters and tired cooks alike.
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If you love my sopa de fideo (and judging by the star ratings ⭐️, you do!), you’ll be thrilled with how similar this sopa de conchitas is. The main difference? We swap out the vermicelli noodles for small shell pasta—aka conchas pasta—making this version even simpler and more fun for the whole family. It’s a staple in so many Mexican households, and honestly, it’s the easiest way to win over the pickiest of eaters.
So, what is sopa de conchitas? It’s a tomato-based soup featuring dry shell pasta toasted in olive oil, then simmered in a rich chicken broth (or vegetable broth for a meatless version) with onions, garlic cloves, and fresh roma tomatoes. Finish with a sprinkle of queso fresco and fresh cilantro, and you’ve got a classic Mexican dish that’s ready in 15 minutes, bursting with flavor, and pure comfort food.
Have a ton of tomatoes? Here are 100 more Mexican recipes to use them in.
Why You’ll Love This Recipe
- Ready in 15 minutes—start to finish!
- Kid-approved (my daughter’s #1 comfort food)
- Uses pantry staples and simple ingredients
- Flexible: swap broth or pasta shapes for what you have
- Cozy, brothy soup that’s perfect for chilly nights
- A classic Mexican sopita recipe that never fails
Serve sopa de conchitas piping hot, topped with queso fresco, fresh cilantro, and a squeeze of lime wedges for extra flavor.
Ingredients You Need & Why
- Roma tomatoes: The star of the show for a fresh, rich tomato-based broth. Sub canned tomatoes if out of season.
- Olive oil: Adds flavor and helps toast the shell noodles to a golden brown color.
- White onion: For sweetness and depth—essential in Mexican cooking.
- Garlic cloves: For that signature savory flavor.
- Kosher salt: I always use Morton kosher salt unless otherwise specified.
- Small shell pasta (conchas pasta): The classic shape for this Mexican shell soup recipe. Other types of pasta work, too! La Moderna is a Mexican pasta company that sells 7-ounce bags of pasta, which is the perfect amount for this recipe.
- Chicken broth or vegetable broth: The base of your brothy soup—choose veggie broth for a vegetarian version.
- Queso fresco and cilantro (optional): For garnish and extra freshness.
No roma tomatoes? Use a 15-ounce can of whole tomatoes or even canned tomato sauce in a pinch. No shell noodles? Try star pasta, elbow macaroni, or alphabet pasta for a fun twist. For a vegan version, use vegetable broth and skip the cheese. You can even add ground beef or a can of chick peas for a heartier version—just brown it before adding the tomato base
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First thing: Blend your tomatoes, onion, garlic, and salt until smooth to make your homemade tomato broth. (Here’s a list of my favorite inexpensive blenders).
In a large stock pot or soup pot, heat olive oil over medium heat. Add the dry shell pasta and toast, stirring constantly, until the shells are a golden brown color (about 4 minutes—don’t walk away, they toast fast!). Pour in the tomato base and let it sizzle for a couple of minutes, then add your chicken broth (or vegetable broth) and bring to a gentle boil over medium-high heat.
Reduce to low, cover, and simmer until the pasta is al dente and tender (about 5 minutes). Taste and adjust for salt or black pepper. Ladle into bowls, top with crumbled queso fresco, chopped cilantro, and a squeeze of lime.
Looking for a step-by-step? Check out my YouTube channel for a visual walkthrough, and don’t miss my Instagram Reels for quick tips!
What To Serve With Sopa de Conchitas
Sopa de conchitas is super versatile—serve it as a main dish or a side dish with your favorite Mexican recipes. You could fulfill every kid’s dream and serve it with my green chile cheddar corndogs or these bite-sized mini Mexican meatloaves. Here are some of my other favorite pairings:
- homemade adobo fries
- cucumber lime agua fresca
- chicken apple quesadillas
- animal-style carnitas burgers
- jalapeño pretzel bagels
- savory chili cheese churros, for dipping
- walking taco quesadillas
For more delicious recipes, check out my plant based Mexican recipes collection and cozy soup recipes.
FAQs
Absolutely! While conchas pasta is traditional, star pasta, elbow macaroni, or even alphabet pasta work great. The best texture comes from toasting the pasta first, no matter the shape.
This is definitely better eaten right away but if you have leftovers, Let your sopa de conchitas cool, then transfer to an airtight container. Store in the fridge for up to 3 days. The pasta will soak up some broth, so add extra broth when reheating. The pasta will get mushy the longer it sits.
I’ve been making this classic Mexican soup for my kids since they were tiny—it’s their ultimate comfort food, and I love that it’s both easy and packed with flavor. As a food blogger and former chef, I’ve tested this recipe dozens of times (and eaten just as many bowls). For more kitchen-tested, family-approved Mexican recipes, sign up for my email list and join our community of home cooks who love Mexican food as much as we do!
Ready for more authentic, approachable Mexican cooking? Browse my meat-free recipe collection or list of favorite side dishes to bring a little taste of Mexico to your table tonight.
Sopa de Conchitas
There’s nothing quite like a quick sopa de conchitas recipe on a busy weeknight when your family craves something simple, cozy, and deeply comforting. This classic Mexican shell soup is ridiculously easy to make, uses simple ingredients you probably already have, and is perfect for picky eaters and tired cooks alike.
Ingredients
- 4 medium Roma tomatoes, chopped
- 1/2 small white onion, chopped
- 1 clove garlic
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 1 (7-ounce) package small shell pasta
- 1 quart chicken broth
- chopped cilantro and queso fresco, optional for garnish
Instructions
- Combine 4 chopped tomatoes, 1/2 chopped onion, 1 clove garlic, and 2 teaspoons salt in a blender, blend until smooth.
- Heat 3 tablespoons olive oil in a medium soup pot over medium heat. Add 1 package shell pasta and toast stirring frequently until golden, about 3 minutes. Add tomato sauce and broth and bring to a simmer.
- Cook until pasta is al dente, about 8 minutes. Taste and season with salt and pepper.
- Serve topped with chopped cilantro and queso fresco if you'd like.
Notes
- Add-ins: Add a can of chick peas or browned ground beef for a boost of protein. Or for extra veggies try frozen peas or baby greens.
- Make ahead: Best eaten right away (pasta continues to absorb broth).
- Storage: Any leftovers can be refrigerated for up to 3 days. Reheat gently with extra broth to loosen.
- Tomato base: Use ripe tomatoes for best flavor. If tomatoes are out of season, swap in 1 (15-ounce) can diced tomatoes or tomato sauce.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 26mgSodium: 1471mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 9g
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