Conchitas soup

Ingredients

• 130 g (1⅓ cups)conchitas pasta
• 180 g (1 cup)fresh tomatoes
• 85 g (3 oz)white onion
• 1 small clovegarlic
• 1 sprigcoriander
• 1carrot
• 1courgette
• 75 g (½ cup)frozen or fresh peas
• 1 litrechicken stock
• To tasteoil of your choice
• To tastesalt

Instructions

1. 1

   Prepare the vegetables

   Wash and peel the carrot and courgette, then cut them into small dice.

2. 2

   Blend the sauce

   Put the chopped tomatoes and onion in a blender with the peeled garlic, coriander and 1 cup of chicken stock. Blend until smooth, then set aside.

3. 3

   Fry the pasta

   Pour plenty of oil into a deep saucepan. Once it is hot but before it starts to smoke, add the pasta and fry quickly for about 30 seconds, or until evenly golden.

4. 4

   Drain the pasta

   Tip the pasta into a sieve to drain off the excess oil.

5. 5

   Simmer the sauce

   Immediately add the blended tomato sauce to the same saucepan. Turn up the heat and bring it to the boil, then add the remaining chicken stock and the peas.

6. 6

   Add pasta and vegetables

   When the soup begins to boil again, add the diced vegetables and pasta. Stir, cover the pan and reduce the heat to medium.

7. 7

   Cook until tender

   Cook for about 8–10 minutes, depending on the pasta's brand and type, then check and adjust the salt. Continue cooking until the pasta and vegetables are tender.

What is conchitas soup?

Conchitas soup is a Mexican brothy pasta dish, often served as part of comida corrida: a set lunch commonly found at fondas. Small shell-shaped pasta cooks in a tomato-based broth with vegetables.

This version builds flavour by briefly frying the pasta before simmering it with a blended tomato, onion, garlic and coriander sauce. Peas, carrot and courgette make it a simple, filling bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while the oil contributes fat; the vegetables and chicken stock add flavour, but the provided nutrition entry lists protein as 0 g. Pair a bowl with beans or another protein-rich side and a salad to make the meal more balanced.

The tomato base

Blending the tomatoes, onion, garlic and coriander with some of the stock makes a smooth sauce that disperses through the soup. Blend until no noticeable lumps remain, then keep it ready beside the hob.

Using fresh tomatoes gives the broth its main flavour and colour. The coriander adds a fresh herbal note without needing to be chopped separately.

Frying the pasta

Hot oil: add the conchitas when the oil is hot, but not smoking, and fry them quickly for about 30 seconds until evenly golden. Watch closely, as the small pasta can colour fast.

Drain well: a sieve removes excess oil before the pasta goes into the broth. The recipe uses the same saucepan for the sauce, so add it as soon as the pasta has been drained.

Getting the texture right

Small dice: cut the carrot and courgette into similarly sized pieces so they cook at much the same pace. The vegetables should be tender, not falling apart.

Pasta check: start checking near the end of the 8–10 minute cooking time, since the exact time depends on the pasta. Keep simmering until both the shells and vegetables are tender.

Timing and seasoning

The soup cooks quickly once the vegetables are cut and the sauce is blended. Keep the pan covered over medium heat after adding the pasta and vegetables, and use tenderness as the final guide rather than relying only on the clock.

Salt: check the seasoning towards the end, as directed, and adjust to taste. The amount needed can vary with the chicken stock.

Serving the soup

Serve the soup hot as a first course or a light lunch. Its broth and small pasta shells make it easy to serve in bowls without additional preparation.

For a more complete plate, pair it with a simple salad or serve it alongside beans. Keep any accompaniments plain so they do not overwhelm the tomato and coriander broth.

Recipe notes & tips

• Cut the carrot and courgette into small, even dice for more consistent cooking.
• Have the blended sauce ready before frying the pasta so you can add it promptly.
• Fry the conchitas only until evenly golden, and do not let the oil begin to smoke.
• Drain the pasta well before returning to the saucepan.
• Check the pasta and vegetables for tenderness towards the end of the stated cooking time.
• Taste the broth before adding salt, especially if your stock is already seasoned.

Variations

• Use fresh peas: add them in place of the frozen peas as the recipe allows.
• Change the pasta: use another small pasta shape, adjusting the simmering time to suit its packet instructions.
• Add more vegetables: increase the carrot or courgette while keeping the pieces small.
• Make it vegetarian: use vegetable stock instead of chicken stock.
• Finish with lime: serve with lime wedges for a bright, tangy contrast.

Common mistakes to avoid

• Smoking oil: add the pasta as soon as the oil is hot, before it begins to smoke.
• Uneven browning: stir or move the pasta as it fries so the shells colour evenly.
• Overcooked pasta: begin checking around 8 minutes and stop once the pasta is tender.
• Large vegetable pieces: cut the carrot and courgette into small dice so they cook through in time.
• Under-seasoned broth: taste near the end and adjust the salt to suit your stock.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot; add a splash of stock or water if the pasta has absorbed too much broth.

Frequently asked questions