Sopa de Conchas (Shell Pasta Soup)
Sopa de Conchas (Shell Pasta Soup)
I love using the conchas for this shell pasta soup because they hold in a little of the broth as you enjoy every spoonful!
Sopa de Conchas (Shell Pasta Soup)
Sopa de Conchas (Shell Pasta Soup)
I love using the conchas for this shell pasta soup because they hold in a little of the broth as you enjoy every spoonful!
Servings
6servings
Servings
6servings
Ingredients
  • 2cups medium shells
  • 1 small white oniondiced
  • 3cloves garlicminced
  • 1-2 serrano peppers
  • 1/2cup freshly blended tomato sauce
  • 1teaspoon cuminor to taste
  • 1/2teaspoon garlic powder
  • 1/2teaspoon pepper
  • saltto taste
  • 3cups chicken stock
  • 1cup frozen peas and carrots mix, optional
  • canola oilor olive oil
Instructions
  1. In a large pan, heat 3 tablespoons of oil to medium heat. Add the pasta and cook for a few minutes, until pasta starts to toast up.
  2. Add the onions and garlic and cook for another minute. Add all of the remaining ingredients; stir well to combine. Bring to a boil, lower heat and taste for salt. Cover and cook for about 15 minutes, stirring once. Once most of the broth has evaporated, add and even layer of the peas and carrots; cover and continue cooking for another 5 minutes. Remove from heat and let stand for 5 or 6 minutes. Yields up to 6 servings.
  3. This pasta dish is a very typical Mexican side dish. My Mom made this dish for us at least once a week, using a variety of pastas… And yes, you can eat the chiles!! We would fight over them!!