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shell soup in a white bowl garnished with cheese and peppers
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4.93 from 54 votes

Sopita (Mexican Shell Soup)

A delicious and simple Mexican soup made with pasta, broth, and tomato sauce.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, lunch
Cuisine: Mexican
Servings: 4
Calories: 366kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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!

Nutrition

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