Sopita Recipe (Sopa de Conchas)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
250 kcal
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Course
Main Course
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Cuisine
Mexican
Sopita Recipe (Sopa de Conchas)
Description
This recipe begins by sautéing finely diced white onion and garlic in olive oil until translucent and fragrant. Uncooked pasta shells are then toasted in the same pot to develop a nutty flavor and slight browning without burning. Next, water, tomato sauce, and chicken bouillon powder are added to create a flavorful cooking liquid. The pasta cooks in this broth until tender, usually 7 to 8 minutes, absorbing the rich tomato and savory chicken flavors.
The finished sopita is ladled into bowls and traditionally garnished with freshly squeezed lime juice and crumbled queso fresco cheese, which add tang and creaminess that balance the broth. This soup works well as a starter or light meal and can be adjusted with different pasta sizes if needed. Care is taken when toasting pasta on lower heat to prevent burning the onions.
Notes advise that the choice of chicken bouillon powder over cubes helps with quick dissolution. Variations may include using fresh tomato juice or other cheeses like cotija or Parmesan in a pinch. Cooking times modify slightly with different pasta sizes, and seasoning adjustments to bouillon powder should be done cautiously due to salt content.
Ingredients
- 3 tbsp olive oil
- ½ cup white onion finely diced
- 2 cloves garlic minced
- 8 oz pasta shells small
- 5 cups water
- 1 (8 oz) can tomato sauce
- 1 Tbsp chicken bouillon powder
- 1 lime optional for topping
- queso fresco cheese optional for topping, crumbled
Instructions
- In a medium-large pot, heat the oil to a medium high heat.
- Add the white onion and saute for 3-4 minutes, until translucent. Then add the garlic and saute for another minute until fragrant.
- Add the uncooked pasta. Stir the pasta until it toasts and turns brown, making sure to not let it burn.
- Once the pasta is toasted, add the water, tomato sauce, and chicken bouillon powder. Stir to combine.
- Bring the water to a boil, then boil the pasta for about 7-8 minutes or until the noodles are cooked all the way through.
- Spoon the soup into a bowl, squeeze some fresh lime juice over the top, add some crumbled queso fresco, and enjoy!
Notes
- Small pasta shells are traditional, but medium shells work well if small are unavailable.
- Toast pasta over lower heat to avoid burning the onions during browning.
- Chicken bouillon powder dissolves better than cubes or gel; tomato-flavored bouillon also works.
- Garnish with lime juice and queso fresco or cotija cheese; Parmesan can be a substitute if needed.
- Adjust cooking time according to pasta size, following package recommendations.
- Add bouillon gradually to control saltiness in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 250kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 805mg | 34% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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