Sopita (Mexican Shell Soup)
A delicious and simple Mexican soup made with pasta, broth, and tomato sauce.
Servings: 4
Calories: 366kcal
Equipment
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
