Mexican Shells and Beef Soup (Sopa de Conchitas con Carne)

Instructions

1. Heat the vegetable oil in a large soup pot over medium heat. Add the shell pasta and toast, stirring frequently, until lightly golden, about 3 to 4 minutes. Remove the pasta with a slotted spoon and set aside.
2. In the same pot, add the ground beef and cook until browned, breaking it into small crumbles as it cooks. Drain any excess grease if necessary.
3. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.
4. Add the diced Roma tomatoes and tomato paste. Cook for 4 to 5 minutes, stirring occasionally, until the tomatoes soften and the mixture becomes slightly thickened.
5. Pour in the beef broth and stir in the bouillon powder (if using), cumin, smoked paprika, oregano, salt, and black pepper. Bring the soup to a gentle boil.
6. Return the toasted shell pasta to the pot along with the frozen mixed vegetables. Reduce the heat to a simmer and cook for 10 to 12 minutes, or until the pasta is tender.
7. Taste and adjust the seasoning as needed. Stir in the chopped fresh cilantro just before serving.
8. Ladle the soup into bowls and garnish with avocado, queso fresco, extra cilantro, and a squeeze of fresh lime juice. Serve with warm tortillas on the side.

Variations

• Substitute ground turkey or ground chicken for a lighter version.
• Add diced zucchini or green beans for extra vegetables.
• Stir in a can of black beans or pinto beans for additional protein and fiber.
• Use fire-roasted tomatoes for a deeper, smoky flavor.
• Add diced jalapeños or chipotle peppers in adobo for a spicy kick.
• Replace the shell pasta with elbow macaroni or ditalini if desired.
• Finish with a sprinkle of shredded cheddar or Monterey Jack cheese for an extra creamy bowl.

Tips

• Toasting the shell pasta before cooking gives the soup a richer, authentic flavor.
• Cook the pasta only until al dente to prevent it from becoming overly soft.
• If making the soup ahead of time, cook the pasta separately and add it to each serving to maintain the best texture.
• Use low-sodium beef broth if using bouillon to better control the salt level.
• Fresh cilantro and a squeeze of lime brighten the rich tomato broth beautifully.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating, as the pasta will absorb liquid over time.
• Pair this comforting soup with warm tortillas, Mexican rice, or a crisp side salad for a complete family meal.