Mexican Shell Soup Recipe (Print Version)
# Ingredients:
01 -
2 tablespoons of good olive oil
02 -
8 ounces small shell pasta
03 -
1 small yellow onion, finely diced
04 -
4 cups quality chicken broth
05 -
1 can (15 oz) crushed tomatoes
06 -
2 fresh garlic cloves, minced
07 -
1/2 teaspoon sea salt
08 -
1/2 teaspoon freshly ground black pepper
09 -
1/2 teaspoon dried oregano
10 -
1/4 teaspoon red pepper flakes
# Instructions:
01 -
Warm the olive oil in your pot over medium heat. Add the shell pasta and let them toast for a few minutes, stirring occasionally until they turn golden. Toss in the diced onion and continue cooking until the shells are beautifully toasted and the onion becomes soft and translucent.
02 -
Pour in the chicken broth along with the sea salt, black pepper, oregano, and red pepper flakes. Add the entire can of crushed tomatoes and give everything a good stir to combine all the flavors.
03 -
Stir in the minced garlic and bring the whole pot to a rolling boil. Once bubbling, reduce the heat to low and let it simmer gently for 10 to 15 minutes, until the pasta shells are perfectly tender and the soup has reduced to a lovely consistency.
# Notes:
01 -
If you love a brothier soup, use fewer pasta shells rather than adding more broth - extra liquid can dilute those wonderful flavors you've built up.
02 -
This soup tastes absolutely incredible when it's fresh and hot. The shells will keep soaking up the broth as it sits, so it gets thicker over time.
03 -
Got leftovers? Store them in the fridge and when you reheat, melt in some cheese to transform it into a delicious Mexican mac and cheese!