Sopa De Conchas Mexican Pasta Shell Soup Recipes

SOPA DE CONCHAS (SHELL SOUP)

Steps:

• Place tomatoes, onions, cilantro and garlic into a blender. Add one cup of chicken stock and blend until you have a smooth sauce. Set aside.
• In a medium soup pot heat a good amount of canola oil over medium heat.
• Fry pasta for about half a minute or until golden and crispy.
• Place pasta onto a colander to drain all oil into a bowl.
• In the same pot where you fried pasta add the tomato sauce. Add the remaining chicken stock and peas, then bring to a boil.
• Add the vegetables, low the heat and then add pasta. Let it simmer for about 8-10 minutes or until pasta and vegetables are well cooked.
• Adjust of salt and serve immediately.

SOPA DE CONCHAS | MEXICAN PASTA SHELL SOUP

Steps:

• Heat a large pot to medium-high and pour in the olive oil.
• Pour the 2 cups of shells into the pot and continuously stir to prevent burning until they turn a golden brown color.
• Once you achieve a golden brown color, add in the water, granulated Knorr bouillon, and tomato sauce. Stir until combined.
• Cover the pot and soft boil between 10-12 minutes (medium high heat).
• Turn off the heat and move the pot away from the heat source.
• Serve with chives on top and enjoy.