Sopa de Conchitas is a super easy to follow, fast, and delicious recipe! It’s also very inexpensive to make. You can easily find all of the ingredients in your cabinet or in your local grocery store; the conchas (pasta shells) can be located in the international section. I grew up eating this “sopita” and can honestly tell you it is still one of my most favorite dishes to eat. It’s amazing on its own but can also be eaten with pinto beans. If you’re looking for something easy and authentic to make, this is the one for you!
This recipe takes about 10 minutes to prepare and 25 to cook. It makes about 5-6 servings.
- 1 Bag of Goya Conchas (pasta shells)
- 2 Tomatoes, cut into four chunks
- 1/2 Of an onion
- 2 Garlic cloves
- 1 Tsp of salt
- 1 Pack of Sazon Goya (con cilantro y tomate)
- 8 Cups of water
- 3 Carrots, peeled and cut in circles
- 2 Potatoes, peeled and cut into small chunks
- 1/4 Cup of vegetable oil (or olive oil)
1. In a blender, blend the tomatoes, onion, garlic cloves, salt, Sazon Goya pack, and four cups of water together until fully blended.
2. Heat the vegetable oil for about 3-5 minutes over medium/ high heat.
3. Add in the conchas (pasta shells) once the vegetable oil is hot and stir constantly until conchas turn a golden brown color.
4. Before adding in the blender mix, take the extra vegetable oil out of the pan. I usually pour it into a cup and use it to prepare another meal.
5. Add in the blended mix and let it simmer for about a minute.
6. Then, add in the three leftover cups of water, carrots, potatoes, and a bit of cilantro and let it simmer over medium heat until the vegtables and conchas are tender.
8. Stir occasionally and add in one more cup of water. Add additional salt if needed. Then let it boil for about 2-3 more minutes- ENJOY!