This Mexican shells pasta soup, sopa de conchas, uses simple ingredients to make a hearty, filling, budget friendly meal that the whole family will love — yes, even the picky eaters. Serve it for lunch, dinner or as an entrée, it’s delicious every way and a great recipe any day of the week. (vegan recipe)
1/2cupchopped white onionit's about half a medium onion
3Tablespoonsof olive oilor vegetable oil
one 8 oz dry shell pastasmall conchitas
5cupsvegetable brothstore bought or homemade
1teaspoonsalt to tastekeep in mind the saltiness of the broth you use
1teaspoonvegan sour cream
1 Tablespooncrumbled queso frescoor cotija cheese
Tomato Sauce Instructions
Place the tomatoes, onio, garlic and water into a blender. Blend until smooth then set aside.
In a large stockpot and over medium heat, warm up the oilve oil or vegetable oil. Then once hot carefully pour in the dry pasta shells. Stir often and allow to toast.You need to keep a close eye on it so the pasta doesn’t burn.
Next pour in the blended tomato sauce over the shells. Stir until well combined and allow to simmer for over medium-high heat for about 6 minutes or just until the sauce thickens up.
Now you’ll carefully pour in the broth and drop in the cilantro sprigs. Give the pot a good stir, partly cover and allow to simmer over low heat for 8 to 10 minutes or until the shell pasta is tender. Check on the sopa now and again so it doesn’t burn or overcook.
Taste and adjust salt if desired. Allow to cool slightly before serving. Top with you favorite toppings and enjoy!