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Sopa de Conchas, or Mexican Shell Pasta Soup, in a white bowl and topped with a few slices of green onions.
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5 from 12 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Mexican
Cuisine: Mexican
Servings: 4
Calories: 521kcal


  • 2 Roma tomatoes chopped
  • ¼ onion
  • 1 garlic clove
  • 1 cup water + 4 cups water divided
  • 2 tablespoons olive oil
  • 1 16- ounce package of conchas
  • 1 chicken bouillon cube


  • 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