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Sopa de Conchas, or Mexican Shell Pasta Soup, is as classic as Mexican rice and tamales. Ready in minutes and perfect for picky eaters.
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Sopa de Conchas, or Mexican Shell Pasta Soup, is as classic as Mexican rice and tamales. This easy-to-make soup is comfort food at its best. Ready in minutes and perfect for little picky eaters. Watch the VIDEO or see the step-by-step pictures to recreate this Mexican food favorite.
You know you’re Mexican if you grew up eating Sopa de Conchas. This goes right up there with Sopa de Fideo and Frijoles de la Olla. My mom would make this for us when we got home from school. And now, I make it for my redhead when he comes home from a long day of adding and subtracting, science experiments, and girls.
The ingredients are simple: 2 Roma tomatoes, ¼ onion, garlic, chicken bouillon, conchas pasta, oil, and water. This is a basic recipe for Sopa de Conchas. You can add more ingredients if you like. My mom would add a pinch of cumin and a pinch of oregano. Sometimes potatoes and veggies were added too.
I rough chopped the tomatoes before adding them to the blender.
My handy dandy blender here is a Nutribullet. It’s nothing fancy, but it gets the job done.
Also add the onion and garlic to the blender. Some people will dice up the onions and cook them with the shells. That way, the Sopa de Conchas will have sauteed onions. YUM! Either way works fine.
Add water to the blender.
Blend everything until smooth. Set aside until ready to use. You can totally bypass this and go straight for a can of tomato sauce. That works just as well, and in a pinch, I’ll confess that I use canned tomato sauce too.
Heat up the oil in a large stock pot. Don’t skimp on the oil. We are about to “toast” our pasta. To make Sopa de Conchas, you will need a pot. We need room to groove.
The star of the show is this Conchas pasta, or pasta shaped like shells. It is commonly found in the Hispanic aisle at the grocery store. Or, you can purchase it online. If your store carries fideo pasta, it more than likely will sell this pasta.
Once the oil is nice and hot, add the conchas. Get out your spatula and start stirring. Here’s the thing: you don’t want this to burn. If you end up burning it, you will have to start all over again. That’s not fun. My advice is to stir, stir, stir.
You gotta be on the lookout for when the pasta starts to toast and it’s about to burn. That’s the time to add the rest of the ingredients. This isn’t it! Lol. Do you see how it’s starting to change colors? Look at these golden beauties. A few of them are really toasted. They are almost, almost burnt. That’s totally ok. As long as they aren’t burnt, it’s all good in the hood.
Now add the rest of the water. Some people will use chicken broth, and if you have it, awesome! If you opt use chicken broth, don’t add the chicken bouillon.
Time for the tomato mixture. Pour all of it in. I like to leave one cup of water to get all the tomato sauce out of the blender. However you do this is fine too.
Chicken bouillon is a common ingredient in our Mexican cuisine. You can omit, and as I mentioned, use chicken broth instead. Both work well when making the Sopa de Conchas.
Lastly, cover up the pot for 20 minutes. Check the pot at around 18 minutes. All you want is to make sure the pasta is soft and fully cooked. The shells will puff out, almost 3 times bigger than their dried version.
Serve your Sopa de Conchas in a large bowl. I call this Mexican comfort food. It warms your belly and your soul. Childhood memories swarm with each spoonful and many more to be had. Hope you enjoy!
Don’t forget to watch the Sopa de Conchas Video
Sopa de Conchas
Sopa de Conchas, or Mexican Shell Pasta Soup, is as classic as Mexican rice and tamales. Ready in minutes and perfect for picky eaters.
4.89 from 35 votes
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Maggie Unzueta
To a blender, add tomatoes, onion, garlic clove and 1 cup of water.
Blend until smooth.
Set aside until ready to use.
Heat oil in a large stock pot.
Add package of conchas pasta.
Stir frequently until golden brown.
About 5 minutes.
Do not let this burn, or you will have to start all over again.
Add 4 cups of water, tomato mixture, and chicken bouillon.
Stir to combine.
Cover and bring to a low simmer.
Cook for 20 minutes, or until pasta is soft and the conchas have puffed up.
Serve and enjoy
Optional toppings: Queso Fresco and lime.
Calories: 521kcal | Carbohydrates: 92g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 352mg | Fiber: 4g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg
Disclosure: This post contains affiliate links.
More Mexican Soups & Stews
Birria de Res, or Mexican Beef Stew
Mexican Fish Soup, or Caldo de Pescado
Roasted Poblano Corn Soup
Mexican Lentil Soup, or Sopa de Lentejas
Mexican Star Soup, or Sopa de Estrellitas
Caldo de Verduras, or Mexican Vegetable Soup
Caldo de Pollo, or Mexican Chicken Soup
Caldo de Camarón – Mexican Shrimp Soup
Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico
About Maggie Unzueta
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
From age 17-22 I lived with my best friends mother and her 5 children. She was born in Mexico & her family moved to the States when she was 3 years old. She taught me a lot when it came to cooking and because she had a big family, she generally would start cooking something around 1pm so that her hungry kids would have something hot and ready when they came running through the door on school days. This was always one of my favorites that she made every week and she taught me how to make it as well. The only difference with her sopa recipe is that she made it with peeled and cut potatoes as well which I highly recommend! She’d also add a Sazon packet to each pot of sopa. But it was ALWAYS made with conchas (medium size shell pasta) and for some reason it’s a must for me as well or it just doesn’t feel the same with other pasta varieties.
This recipe was spot on and reminded me of the forgotten recipe that I hadn’t made in close to 5 years. Thanks for posting!
I love food memories. Thank you for sharing this story.
THANK YOU! I CAN’T THANK YOU ENOUGH! I had no idea this was a traditional dish! Mi abuelita made this every day after school for us after school. We’d top it with as much cheese as we were allowed. My cousins could always make it, but I’m a wedita, and I never got the recipe. I didn’t know about the toasting part! My father is now in hospice, and my brother took me to a local restaurant and secretly ordered it for me. I was shocked. I rushed home, found your order, and made it with a tres leches cake with peach filling. Thanks again, I simply had no idea.
Awww.. I love food memories! Thank you for sharing. 🙂
Love the recipe but my conchas soak up too much water and I’m left with huge conchas and little water. Any help to remedy this?
That happens to everyone. My advice is to add the tomato sauce right before serving the sopa de conchas. Once it’s heated up, then serve immediately. Hope this helps.
This is the 2nd recipe I tried and my husband said this was perfect. I don’t have to look any further. Thank you!
Awww! That just made my day. I love hearing that people love this sopa de conchas recipe.
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Sopa de conchas, also known as shell pasta soup, is a classic Mexican dish made with shell pasta and hearty vegetables simmered in a homemade tomato broth. Even though pasta originated in Europe, Mexico has imparted its own unique flavors into this dish.What are SOPA noodles made of? ›
Types of pasta for making sopa can vary, being fideos (broken spaghetti) the most common. But also other kinds like conchitas (shells), estrellitas (little stars), letras (alphabet), etc. are used for making Mexican sopita.How many calories are in sopa de conchitas? ›
Per serving: 300 calories (32.0 percent calories from fat), 11 g fat, 25 mg cholesterol, 780 mg sodium, 35 g carbohydrates, 3 g dietary fiber, 10 g sugar, 17 g protein.How many calories are in Mexican shell soup? ›
There are 194 calories in 1 cup of Mexican Style Noodle Soup Sopa De Fideo Aguada.What is the topping of a concha made of? ›
1/2 cup unsalted butter, at room temperature. 2/3 cup white granulated sugar. 1 cup all-purpose flour. 1 teaspoons pure vanilla extract.
Mexicans traditionally eat Concha for breakfast or dinner, accompanied by hot chocolate or Champurrado. The latter is a warm, thick, chocolate-based Mexican drink made with corn- or maize flour and occasionally also containing anise seed or vanilla beans.Are caldo and sopa the same thing? ›
Depending on whom you ask, caldo is either a soup or a stew, but the truth is, a real caldo is neither. A soup is a sopa and a stew is a guiso, like carne guisada, the gravied friend of a warmed flour tortilla. But a caldo is a broth.Is caldo and sopa the same? ›
"Sopa" is a noun which is often translated as "soup", and "caldo" is a noun which is often translated as "broth".How do you eat sopa? ›
Serve this Mexican sopa on individual bowls as a side dish or a light meal. Drizzle some lime juice, hot sauce and accompany with warm tortillas.Are Conchas high in calories? ›
Bread by CONCHAS contains 260 calories per 85 g serving. This serving contains 6 g of fat, 5 g of protein and 44 g of carbohydrate. The latter is 13 g sugar and 1 g of dietary fiber, the rest is complex carbohydrate. Bread by CONCHAS contains 3 g of saturated fat and 0 mg of cholesterol per serving.
NUTRITION. 520 calories; 20 g fat; 12 g saturated fat; 80 mg cholesterol; 15 g protein;73 g carbohydrates; 2 g fiber; 230 mg sodium; 332 mg calcium.Is Shell soup good for you? ›
Good Source of Nutrients
Apart from the virtue mention above, you'll be surprised that soft shell turtle soup is a terrific source of nutrients. One cup of cooked turtle meat contains 33 g of protein—more than half of what an average sedentary person needs on a daily basis.
Traditional tortilla soup can have 40 grams of carbohydrates!How many calories are in a large bowl of tortilla soup? ›
Islands Tortilla Soup Large Bowl (1 serving) contains 40g total carbs, 37g net carbs, 38g fat, 30g protein, and 610 calories.What are the black specks in conchas? ›
The black specks are simply naturally dark pieces of the pericarp (skin) of the corn, where the tip of the kernel attaches to the cob. The color of the specks will vary by crop and year. They are the same as those commonly seen in hard taco shells, corn or tortilla chips, cornmeal, and natural whole corn products.What flavor is the white concha? ›
Traditionally, the bread roll itself is not flavored, but the cookie dough topping is classically flavored either with vanilla or chocolate. The cookie dough can be colored or flavored with anything. While the topping can be scored or decorated in many different ways, the cookie dough cover is an essential element.What are conchas called in English? ›
The word 'concha' translates to 'shell' in English, which describes their fun seashell-like appearance. The bread is lightly sweet, fluffy and airy and the topping is perfectly crunchy and oh-so satisfying. While this recipe is easy to make, it does require some patience because you have to let the dough rise.Why is it called a concha? ›
Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (pan dulce). Conchas get their name from their round shape and their striped, seashell-like appearance. A concha consists of two parts, a sweetened bread roll, and a crunchy topping (composed of flour, butter, and sugar).How do you eat Mexican concha? ›
How do you eat conchas? Well, almost everyone eats a concha just like eating a donut, by taking a big bite out of it! Many also like to dip it in a glass of milk or Mexican hot chocolate. However, some of us enjoy slicing the conchas in half and spreading warm refried beans on them.What are the different concha flavors? ›
You can add all sorts of flavors and colors to the topping of your conchas. White vanilla and brown chocolate are the most popular, but you can also make strawberry, coffee, cinnamon, orange, Oreo, or experiment with different flavors.
bouillon; broth; clear soup.Why is it called sopa de fideo? ›
Sopa de fideo is a stock-based noodle soup in Tex-Mex fusion cuisine. Fideo means noodle, usually used in the plural fideos to mean vermicelli. The noodles used in the soup are typically thin, and are typically broken or cut and then browned separately prior to being stewed with the other soup ingredients.What is sopa called in English? ›
/ ˈsɔ pɑ / PHONETIC RESPELLING. 📓 High School Level. noun Spanish. soup.What is Louisiana soup called? ›
gumbo, an aromatic soup-stew characteristic of the Creole cuisine of Louisiana, combining African, American Indian, and European elements. It takes its name from a Bantu word for okra, one of the dish's typical ingredients, which is prized for its ability to give body to a sauce.What is the English word for sopa? ›
Noun. sopa f (plural sopes) soup.What happens if you eat sopa? ›
Eating soap can cause nausea, vomiting, and diarrhea
Even if these ingredients are “all natural,” they are not food-grade. That means eating soap can lead to more than a little discomfort, as well as vomiting. Your body may have difficulty digesting the soap, which can cause diarrhea or even blood in your stool.
For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours.How long is sopa good for in the fridge? ›
Storage – Leftover noodle soup can be stored in an airtight container in the refrigerator for up to 1 week.Are conchas high in sugar? ›
No, conchas are not particularly high in sugar. While they may contain some added sugar, conchas are primarily made up of wheat flour, oil, vanilla, and piloncillo, which is a type of unrefined cane sugar.How many calories should I eat a day? ›
How many calories should I eat a day? Adult females need anywhere from 1,600 to 2,400 calories a day and adult males need anywhere from 2,000 to 3,000 calories a day, according to the USDA's latest “Dietary Guidelines for Americans” report released in 2020.
There are 260 calories in Conchas - Bread coming from 8% protein, 70% carbs, 22% fat, and 0% alcohol. A pie chart showing the macro nutrient componenets for Conchas - Bread. This food consists of 35.3% water, 5.88% protein, 51.76% carbs, 7.06% fat, and 0% alcohol.What is the lowest calorie food at a Mexican restaurant? ›
Grilled proteins are typically some of the lowest-calorie foods at a Mexican restaurant, as long as they're paired with smart side dishes. Choose grilled seafood, chicken or steak with a side of black beans or grilled or sauteed vegetables.What Mexican food has the most calories? ›
The dish has more than 1,500 calories and 93 grams of fat. Factor in toppings like guacamole and sour cream, and you'll get most of your day's calories and sodium in one meal. And research shows that a diet high in fried foods can raise your chances of diabetes and heart disease.
Many traditional Mexican dishes are high in calories due to the use of ingredients such as cheese, meat, and oil. However, there are many ways to make Mexican food healthier, such as opting for leaner meats and using low-fat cheese. Additionally, you can use healthier fats such as olive oil or avocado instead of lard.Is Mexican sweet bread healthy? ›
Relatively rich in vitamins and minerals (5.6%/cal) - a good source of Selenium and Iron. Contains a moderate amount of risky components that may include saturated fat, cholesterol, sodium and sugars (0.02%/oz). Good source of proteins (17% of DV/100g).Why are my conchas dense? ›
DON'T ADD FLOUR, or your conchas will be more dense. If after 15 minutes, you don't see the dough come together, add a little bit of flour.How many calories in a side of rice at a Mexican restaurant? ›
There are 215 calories in a 1 cup (116.000g) serving size of Restaurant, Mexican, spanish rice.What is the unhealthiest soup? ›
Clam chowder nutrition
And Walsh agrees, “Clam chowder is one of the worst soups a person can eat. It's high in fat, calories and sodium.” There is 180 calories in a cup of clam chowder. The macronutrient breakdown in a cup of clam chowder is 20 grams of carbohydrates, 8 grams of fat and 6 grams of protein.
Side dishes like rice and refried beans are loaded with carbs, so you should ask to swap them with non-starchy veggies.Does tortilla soup have protein? ›
100g of Chicken Tortilla Soup contains 4.1g of protein, which is about the same as 0.7 eggs, 0.2 chicken breasts, or 0.3 cups (79g) of black beans.
One cup of the Costco Kirkland Signature Tortilla Chicken Soup contains 120 calories, three grams of fat and nine grams of protein. I was pleasantly surprised to see how much protein there was in the soup. The sodium and sugar content are less pleasing (615 milligrams of sodium and seven grams of sugar per cup).Is big soup good for weight loss? ›
Due to its high water content, soup is low in "energy-density," meaning it is lower in calories compared to other foods of the same weight. Choosing low energy-dense foods can help you decrease calorie intake while maintaining satisfaction. Soup can be nutrient-packed.How much is the tortilla soup at Chick-fil-A? ›
Chicken Tortilla Soup will be available in medium (8-ounce) and large (16-ounce) servings starting at $3.65 and $5.99, respectively. Furthering the option for a low calorie and healthful meal at Chick-fil-A, a medium serving contains only 260 calories and six grams of fat.What kind of soup does Chick-fil-A have? ›
Shredded chicken breast with navy and black beans in a white creamy soup base with a perfect blend of vegetables and spicy heat. Topped off with seasoned corn tortilla strips. Seasonal item only.Why are they called conchas? ›
Concha (plural conchas, meaning "shell" in Spanish) is a traditional Mexican sweet bread roll (pan dulce). Conchas get their name from their round shape and their striped, seashell-like appearance.How do you eat a concha? ›
How do you eat conchas? Well, almost everyone eats a concha just like eating a donut, by taking a big bite out of it! Many also like to dip it in a glass of milk or Mexican hot chocolate. However, some of us enjoy slicing the conchas in half and spreading warm refried beans on them.What is sopa? ›
This Traditional Mexican Sopa is a simple and satisfying dish that is often enjoyed as a light meal or to complete the main dish. The combination of the rich, flavorful broth and tender noodles, make this soup a comforting and satisfying dish that is enjoyed by many people that love Mexican food.What are popular concha flavors? ›
White vanilla and brown chocolate are the most popular, but you can also make strawberry, coffee, cinnamon, orange, Oreo, or experiment with different flavors.How much sugar does a concha have? ›
Conchas are a type of Mexican sweet bread roll with a crunchy topping of sugar, butter, and flour that is scored for a striped appearance similar to a seashell. The origins can be traced back to Mexico's pre-colonial period when French, Spanish, and Italian bakers brought their bread recipes.
Conchas are shaped like rolls, but they're more like pastries than “brioche-like rolls.” They are topped with a sweet crust that crumbles easily, and that crust is layered to make conchas look like shells, which is how conchas got their name. (Concha is Spanish for shell).Can I warm up a concha? ›
Learn more about where we source our ingredients here! Microwave: Reheating is optional but if you prefer it warmed up, reheat on a microwave safe plate at a low setting for about 8 seconds or until warm.Is a concha a snack? ›
A must-have in every Mexican bakery and the most popular pan dulce (sweet bread), Conchas are sweet and soft buns with a sugar shell pattern crust on the top (shell means concha in Spanish). A Mexican best-seller, it's a favorite for breakfast, a snack or with a yummy glass of milk before going to bed.When was the concha invented? ›
Their history dates back to the 18th century during the colonial era, when French, Spanish, and Italian bakers established themselves in Mexico or New Spain, bringing their recipes like brioche and baguettes with them.What is the difference between soup and caldo? ›
The main difference between caldos and other forms of soup is that it uses whole pieces of chicken or beef instead of chopped or shredded bits, as well as bigger cuts of accompanying vegetables.