Sopa de Conchas (Shell Pasta Soup)
- 2 cups medium shells
- 1 small white onion diced
- 3 cloves garlic minced
- 1-2 serrano peppers
- 1/2 cup freshly blended tomato sauce
- 1 teaspoon cumin or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- salt to taste
- 3 cups chicken stock
- 1 cup frozen peas and carrots mix , optional
- canola oil or olive oil
One of the dishes that reminds me of home. I especially love using the conchas because they hold in a little of the broth as you enjoy every spoonful! This was the dish my Mom would prepare for us at least once or twice a week when we were children.
For me, toasting the pasta is a must to achieve the traditional flavors of Mexican sopa.
The longer the sopa sits in the broth, the more broth it will absorb. I always have a warm pot of extra chicken broth on the stove for those who like their sopa more like a soup dish.