The social network that celebrates Latin food

Sopa de Conchas (Shell Pasta Soup)

Ingredients:

2 cups medium shells
1 small white onion, diced
3 cloves of garlic, minced
2 Serrano peppers
½ cup freshly blended tomato sauce
2 tsps. cumin
1 tsp. garlic powder
1 tsp. pepper
1 tsp. salt
3 cups chicken stock
Canola oil

Directions:

In a large pan, heat 3 tablespoons of oil to medium heat, add the pasta and cook for a few minutes, until pasta starts to toast up. Add the onions and garlic and cook for another minute. Add all of the remaining ingredients, stir well to combine. Bring to a boil, lower heat, taste for salt. Cover and cook for about 15 minutes, stirring once. Remove from heat and let stand for 5 or 6 minutes.

This pasta dish is a very typical Mexican side dish. My Mom made this dish for us at least once a week, using a variety of pastas... And yes, you can eat the chiles!! We would fight over them, ha-ha..

I really like toasting my pasta when making sopa ... gives it a great flavor!

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

Save this recipe to your HK profile by clicking on the Favorite button below!

Tags: Sopa, pasta, shells, sonia

Favorite

3 members favorited this and added it to their personal profile

Comment

You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

Comment by Sonia Mendez Garcia on October 10, 2012 at 6:38pm: MMMMMM...que rico Rachel!!! Chorizo makes everything more yummy!! Right up there with bacon, for me...yummy!!

Comment by Rachel Zito on October 10, 2012 at 6:34pm: we had this soup the other day and I added chorizo just to see, it turned out great. The smoky flavor of the chorizo gives the sopa a great flavor.

Comment by Sonia Mendez Garcia on March 23, 2012 at 12:57pm: Most of the times my Mom just always called it Sopa...and I know we ate alot of the fideo noodles too, ha ha...I think this is one of the most comforting dishes from my childhood...almost like chicken soup, but sopa:)....would love to try it with chorizo!

Comment by Rosa Zavalza on March 23, 2012 at 12:39pm: we call this Fideo cooked and made the same way I add spanish cured corizo other than that I top it with queso fresco and done...