Sopita (Mexican Shell Soup)
A delicious and simple Mexican soup made with pasta, broth, and tomato sauce.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetizer, lunch
Cuisine: Mexican
Servings: 4
Calories: 366kcal
- 2 tablespoon olive oil
- 8 ounces sea shell pasta
- 1 small onion (minced)
- 1 quart chicken stock
- 1 15 oz canned crushed tomatoes
- 2 cloves garlic (crushed)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
Heat oil in a medium pot and add pasta shells. Sauté the shells for a few minutes over medium heat then add minced onion. Cook until the shells are toasted and the onion is soft.
Pour chicken stock or broth, sea salt, black pepper, dried oregano, and crushed red pepper flakes over the pasta. Add one can of crushed tomatoes and stir to combine.
Add crushed garlic cloves and bring to a boil. Simmer over low heat for 10 to 15 minutes or until the shells are tender and the soup is reduced.
- If you prefer your soup with more liquid, I recommend reducing the amount of shells you use instead of increasing the broth. Increasing the broth can make the soup taste watered down.
- This soup is better enjoyed when you first make it. As it sits, the shells continue to absorb the broth so the soup gets quite condensed.
- Store the leftovers in an air-tight container and melt some cheese into it when you reheat it and call it Mexican Mac n Cheese!
Serving: 1serving | Calories: 366kcal | Carbohydrates: 53g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 636mg | Potassium: 410mg | Fiber: 2g | Sugar: 6g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg