Sopa de Conchas | Mexican Pasta Shell Soup

A white bowl with sopa de conchas in it.

5 from 19 reviews

This ultra comforting and easy-to-make Mexican soup features a rich, tangy tomato broth with tender pasta shells. It’s made with just a handful of simple budget-friendly ingredients and is on the table in just under 30 minutes, making it perfect for busy weeknight dinners!



2 Cups of medium-sized pasta shells 

2 ½ Tablespoons of Knorr Granulated Chicken Bouillon

1/2 Cup Tomato Sauce (I used Del Fuerte)

5 Cups water 

3 Tablespoons olive oil

Chives, to serve


  1. Heat a large pot to medium-high and pour in the olive oil.
  2. Pour the 2 cups of shells into the pot and continuously stir to prevent burning until they turn a golden brown color.
  3. Once you achieve a golden brown color, add in the water, granulated Knorr bouillon, and tomato sauce. Stir until combined. 
  4. Cover the pot and soft boil between 10-12 minutes (medium high heat).
  5. Turn off the heat and move the pot away from the heat source.
  6. Serve with chives on top and enjoy.


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