Mexican Macaroni (Sopita de Conchas)
Toasted shell pasta simmers in a simple homemade tomato broth to make sopita de conchas, an easy Mexican comfort food that's warm, nostalgic, and perfect for the family table.
Ingredients
- 2 cups small shell pasta or conchas
- 1 tablespoon neutral cooking oil
- 4 Roma tomatoes roughly chopped
- ¼ medium white onion
- 2 garlic cloves
- 1 cup water
- 5 cups chicken broth divided
- ½ teaspoon kosher salt plus more to taste
- Fresh cilantro for serving optional
Instructions
- Add the Roma tomatoes, onion, garlic, water, and 1 cup of chicken broth to a blender. Blend until smooth.
- Heat the oil in a medium pot or Dutch oven over medium heat.
- Add the dry conchas to the hot oil. Cook for 3 to 5 minutes, stirring frequently, until the shells begin to turn lightly golden.
- Carefully pour the blended tomato mixture into the pot. Add it slowly because the liquid may sputter when it hits the hot pot.
- Stir everything together and cook for about 2 minutes, allowing the tomato mixture to deepen slightly in flavor.
- Add the remaining 4 cups of chicken broth and the salt.
- Bring the soup to a gentle boil, then reduce the heat to medium-low.
- Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the conchas are tender but not falling apart.
- Taste the broth and adjust the salt if necessary.
- Ladle into bowls and garnish with cilantro if desired. Serve hot.
Notes
Don't skip browning the pasta. It only takes a few minutes, but it adds another layer of flavor to the finished sopita.
Watch the conchas closely while they toast. Once they begin changing color, they can burn quickly.
The pasta will continue absorbing broth as the soup sits. Keep additional chicken broth nearby if you prefer a soupier consistency.
For a vegetarian sopita de conchas, replace the chicken broth with vegetable broth.