Mexican Shell Soup (Sopa de Conchitas) – Vegan

Why You’ll Love This Recipe

I love this recipe because it’s warm, comforting, and budget-friendly. The combination of tomato, pasta, and savory broth makes it incredibly satisfying, while the garnishes of cilantro, onion, and vegan mayo add fresh, creamy, and tangy notes. I also like how versatile it is—I can adjust the seasonings or make it spicier depending on my mood.

Ingredients

1–2 tbsps vegetable oil
8oz/225g dry small shell pasta
8 cups/2L vegetable broth
14oz/400g canned diced tomato
24oz/680g garlicky pasta sauce
2–3 tbsps dehydrated minced onion
Salt and pepper to taste
Chopped fresh cilantro for garnish
Diced white onion for garnish
Vegan mayo for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I heat the vegetable oil in a large pot over medium heat.
2. I add the dry shell pasta and toast it, stirring often, until lightly golden.
3. I pour in the vegetable broth, diced tomatoes, and garlicky pasta sauce, stirring to combine.
4. I add the dehydrated minced onion and season with salt and pepper.
5. I bring the soup to a boil, then reduce the heat and let it simmer for 12–15 minutes, or until the pasta is tender.
6. I taste and adjust the seasoning if needed.
7. I ladle the soup into bowls and top with fresh cilantro, diced onion, and a spoonful of vegan mayo before serving.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 10 minutes to prep and 20 minutes to cook, so I can have it ready in about 30 minutes.

Variations

Sometimes I add diced zucchini, carrots, or corn to make it heartier. I also like blending part of the tomatoes before adding them for a smoother broth. For extra spice, I stir in chipotle peppers or a splash of hot sauce. If I want more protein, I add cooked lentils or vegan sausage.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat, adding a splash of broth or water if the pasta has absorbed too much liquid. I can also freeze the soup (without garnishes) for up to 2 months and reheat it on the stove when ready to serve.

FAQs

Why do I toast the pasta first?

Toasting the pasta gives the soup a nutty depth of flavor and keeps the shells from getting too mushy.

Can I use a different type of pasta?

Yes, but small shapes like ditalini or elbows work best for this soup.

Can I make this oil-free?

Yes, I dry-toast the pasta in the pot without oil before adding the liquids.

What if I don’t have garlicky pasta sauce?

I use plain tomato sauce and add extra garlic or garlic powder.

How do I make it spicier?

I add chili flakes, hot sauce, or blend in chipotle peppers.

Can I use fresh tomatoes instead of canned?

Yes, I roast and blend fresh tomatoes before adding them to the soup.

Will the pasta get mushy in leftovers?

Yes, the pasta absorbs broth over time, so I sometimes cook the pasta separately and add it when serving.

Can I add protein to this soup?

Yes, I like adding lentils, vegan chicken, or crumbled tofu.

Do I have to use vegan mayo as a garnish?

No, but I love the creaminess it adds—it balances the tomato base perfectly.

Can I make this in an Instant Pot?

Yes, I toast the pasta on sauté mode, then add everything else and cook on high pressure for 3 minutes with a quick release.

Conclusion

This Vegan Mexican Shell Soup (Sopa de Conchitas) is one of my favorite comfort meals. I love how simple ingredients come together to make such a flavorful and hearty dish. Whether I serve it plain or load it up with garnishes, it always feels warm, satisfying, and full of tradition.

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