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
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