One-Pot Mexican Shell Soup With Tomato Broth and Veggies – Cozy, Simple, and Flavorful

This is the kind of soup you make on a busy weeknight and keep making because it’s that good. It’s cozy, simple, and full of bright tomato flavor, tender pasta shells, and colorful vegetables. If you’ve ever had sopa de conchas (Mexican shell soup), this version keeps the spirit of the classic while adding a few extra veggies to make it a full meal.

Everything cooks in one pot, and it tastes even better the next day. Grab a pot, a spoon, and let’s get dinner on the table.

Why This Recipe Works

• Toasting the pasta brings nutty flavor: Browning the dry shells in a little oil adds a deep, toasty note and keeps them from getting mushy.
• Tomato base delivers rich, clean taste: A quick blend of tomatoes, onion, and garlic creates a savory broth without long simmering.
• One pot, minimal cleanup: The pasta cooks directly in the broth, so the soup gets thicker and silkier as the starch releases.
• Veggies for balance: Carrots, zucchini, and corn add color, texture, and nutrients while still keeping the dish family-friendly.
• Flexible and forgiving: Use fresh or canned tomatoes, swap in different vegetables, and adjust spice to taste.

Ingredients

• 2 tablespoons olive oil or neutral oil
• 8 ounces small pasta shells (conchas or small shell pasta)
• 1 small white or yellow onion, roughly chopped
• 3 cloves garlic, peeled
• 4 ripe Roma tomatoes, chopped (or one 14.5-ounce can diced tomatoes)
• 3 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if available)
• 1 teaspoon smoked or sweet paprika (optional)
• 1 small carrot, diced small
• 1 small zucchini, diced
• 1 cup frozen corn (no need to thaw)
• 6 cups low-sodium chicken broth or vegetable broth
• 1 bay leaf
• Salt and black pepper to taste
• Chopped cilantro, for garnish
• Lime wedges, for serving
• Optional toppings: sliced avocado, crumbled queso fresco, hot sauce

Step-by-Step Instructions

1. Blend the base: In a blender, combine tomatoes, onion, garlic, tomato paste, cumin, oregano, and paprika. Add 1 cup of the broth and blend until smooth.

   This gives you a concentrated, savory base that flavors the soup quickly.

2. Toast the shells: Heat the oil in a large pot over medium. Add the pasta shells and cook, stirring often, until they turn golden in spots and smell nutty, 3–5 minutes. Keep them moving to avoid burning.
3. Cook the veggies briefly: Add the diced carrot to the pot and sauté for 2 minutes.

   This gives it a head start so it softens by the time the soup is done.

4. Add the tomato mixture: Carefully pour the blended tomato mixture into the pot. It may splatter, so stir right away. Cook for 2–3 minutes until it thickens slightly and darkens a bit in color.
5. Build the broth: Add the remaining 5 cups of broth, the bay leaf, zucchini, and corn.

   Stir and bring the soup to a steady simmer over medium-high heat.

6. Simmer until tender: Reduce heat to medium and cook uncovered for 10–12 minutes, stirring occasionally, until the shells are just tender. Taste and season with salt and pepper.
7. Finish and adjust: If the soup is thicker than you like, stir in a splash of hot water or broth. If you want more body, let it simmer 2–3 minutes more.

   Remove the bay leaf.

8. Serve with bright toppings: Ladle into bowls and top with cilantro. Add a squeeze of lime for brightness. Finish with avocado, queso fresco, or hot sauce if you like.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.

  The shells will absorb liquid as it sits.

• Reheating: Warm gently on the stove with a splash of broth or water to loosen. A squeeze of lime lifts the flavors back up.
• Freezing: This soup freezes well, but the pasta softens. For best texture, freeze the broth and veggies without the shells, then add freshly cooked shells when reheating.
• Make-ahead tip: Cook the soup slightly under so the shells are al dente.

  They’ll soften more when reheated.

Benefits of This Recipe

• Budget-friendly: Pantry staples and affordable produce make this an easy weeknight win.
• Balanced and satisfying: Carbs from pasta, fiber from veggies, and a tomato broth that’s comforting without being heavy.
• Kid-friendly flavor: Mild spice, familiar pasta shape, and a smooth tomato base appeal to a wide range of palates.
• Versatile for diets: Use vegetable broth to keep it vegetarian, or add beans for extra protein. It’s easy to customize.
• Minimal cleanup: One pot means less time at the sink and more time at the table.

What Not to Do

• Don’t skip toasting the shells: This step prevents mushy pasta and adds essential flavor.
• Don’t overcook the pasta: The shells continue to soften in the hot broth, so stop at just-tender.
• Don’t use too little salt: Tomato-heavy soups need enough salt to taste vibrant. Season in layers and taste often.
• Don’t drown it in water: The starch from the shells helps create body.

  If you add more liquid, do it gradually so the soup stays flavorful.

• Don’t skip acid: A squeeze of lime right before serving brightens everything and balances the tomato.

Recipe Variations

• Smoky chipotle: Blend a chipotle in adobo into the tomato base for heat and smokiness. Start with half a pepper and adjust.
• Protein boost: Stir in cooked shredded chicken, browned chorizo, or a can of rinsed pinto or black beans during the last 5 minutes.
• Greens on greens: Add a few handfuls of baby spinach or chopped kale at the end and wilt for 1–2 minutes.
• Different pasta shapes: Try small elbows, ditalini, or estrellas (little stars). Adjust cook time accordingly.
• Roasted veggie depth: Roast the zucchini and corn under the broiler until charred, then add for a deeper flavor.
• Creamy finish: Swirl in a spoonful of Mexican crema or plain Greek yogurt for a tangy, silky finish.

FAQ

Can I use canned tomatoes instead of fresh?

Yes.

Canned diced tomatoes work great and keep the soup consistent year-round. Use one 14.5-ounce can and blend it with the onion, garlic, and seasonings as directed.

How do I keep the shells from getting soggy?

Toast them first, then cook just until al dente. If you’re planning leftovers, undercook the shells slightly and add a bit more broth when reheating.

Is this soup spicy?

By default, it’s mild.

You can increase heat with a chipotle pepper, a pinch of red pepper flakes, or your favorite hot sauce at the table.

Can I make it gluten-free?

Yes. Use a gluten-free small pasta shell or small shape. Check cook times, as gluten-free pasta can soften quickly, and stir more often to prevent sticking.

What’s the best broth to use?

Low-sodium chicken or vegetable broth both work well.

Low-sodium lets you control seasoning and keeps the tomato flavor clear and bright.

Can I add potatoes or other vegetables?

Absolutely. Dice potatoes small so they cook with the pasta. Bell peppers, peas, or green beans also fit nicely—just add them according to how long they need to soften.

How do I thicken the soup?

Let it simmer a few extra minutes to release more starch from the shells.

You can also blend a small ladle of the soup and stir it back in for extra body.

What should I serve with it?

Warm tortillas, crusty bread, or a simple side salad pair perfectly. Lime wedges and a sprinkle of queso fresco make it feel complete.

Wrapping Up

One-Pot Mexican Shell Soup with Tomato Broth and Veggies delivers warmth, flavor, and ease in every bowl. It’s a flexible, weeknight-friendly recipe that leans on simple ingredients and smart technique.

Toast the shells, build a bold tomato base, and finish with fresh lime. You’ll have a cozy soup on the table fast—plus leftovers you’ll look forward to.