Description
Unlock the secret to a perfect, comforting bowl of Sopa de Conchas with this straightforward recipe. Each spoonful delivers rich tomato broth and tender pasta, ready in under 30 minutes.
Ingredients
Scale
- 1 tbsp neutral oil (canola, vegetable, or olive oil)
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup small conchas pasta (shell pasta)
- 1 (15-ounce) can crushed tomatoes
- ½ tsp ground cumin
- ½ tsp dried oregano (preferably Mexican oregano)
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 4 cups chicken or vegetable broth (low sodium preferred)
- For Serving (Optional):
- Fresh cilantro, chopped
- Lime wedges
- Crumbled queso fresco or cotija cheese
Instructions
- 1. Prep Ingredients: Chop onion and mince garlic. Measure out all other ingredients.
- 2. Sauté Aromatics: Heat oil in a medium heavy-bottomed pot over medium heat. Add onion and cook 3-5 minutes until softened. Add garlic and cook 1 minute until fragrant.
- 3. Toast Conchas: Add dry conchas pasta to the pot. Sauté, stirring frequently, for 3-5 minutes until golden brown.
- 4. Add Tomato and Seasonings: Stir in crushed tomatoes, cumin, oregano, salt, and pepper. Simmer for 2-3 minutes.
- 5. Add Broth & Boil: Pour in broth. Bring to a rolling boil over medium-high heat.
- 6. Cook Pasta: Reduce heat to medium-low and simmer, uncovered, for 7-10 minutes, or until pasta is al dente, stirring occasionally.
- 7. Adjust & Serve: Taste and adjust seasoning. Serve hot with optional cilantro, lime wedges, and cheese.
- Prep Time: 10 mins
- Cook Time: 20 mins