Mexican Shell Pasta Soup (Printable)

Mexican shell pasta in rich tomato broth with garlic and cumin, garnished with fresh cilantro and lime.

# What You’ll Need:

→ Pasta

01 - 1 cup small shell pasta (conchas)

→ Base

02 - 1 tablespoon vegetable oil
03 - ½ small white onion, chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 ripe tomatoes, chopped
06 - 2 cups vegetable broth
07 - 2 cups water
08 - 2 tablespoons tomato paste
09 - 1 teaspoon ground cumin (optional)

→ Seasoning

10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon dried oregano (optional)

→ Garnishes

13 - 2 tablespoons fresh cilantro, chopped
14 - 1 lime, cut into wedges

# How To Make It:

01 - Combine the chopped tomatoes and half of the chopped onion in a blender. Blend until completely smooth and set aside.
02 - Heat the vegetable oil in a large pot over medium heat. Add the shell pasta and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
03 - Add the remaining chopped onion and minced garlic to the pot. Sauté for 1 to 2 minutes until fragrant and softened.
04 - Pour the blended tomato mixture into the pot and cook for 2 to 3 minutes, allowing the flavors to meld together.
05 - Stir in the tomato paste, vegetable broth, water, cumin, salt, pepper, and oregano. Bring the mixture to a full boil.
06 - Reduce the heat to low and simmer for 12 to 15 minutes, or until the pasta is tender. Adjust seasoning to taste before serving.
07 - Ladle the hot soup into bowls and garnish with freshly chopped cilantro and lime wedges on the side.

# Expert Tips:

01 -
  • The toasted shells soak up the tomato broth in a way that makes every spoonful feel like a warm hug from someone who really means it.
  • It comes together in about thirty minutes with ingredients you probably already have sitting in your pantry right now.
  • Kids go absolutely wild for the tiny shells, which means no bargaining at the dinner table for once.
02 -
  • If you walk away while toasting the shells they will go from golden to burnt in seconds, so stay at the stove and keep that spoon moving.
  • The pasta continues to absorb liquid as it sits, so if you are making it ahead add extra broth before reheating or it will turn into a thick stew.
03 -
  • Toast the shells a shade darker than you think you should, because that extra color translates directly into deeper flavor in the finished broth.
  • Always squeeze the lime over the soup at the table right before eating, never into the pot, because the fresh acidity is what makes each bite sing.

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