Sopa de Conchas Con Picadillo

Sopa de Conchas Con Picadillo is a comforting, hearty Mexican soup that combines flavorful ground beef, tender potatoes, and toasted mini shell pasta in a savory tomato-based broth.

This dish is a delightful fusion of textures and rich, home-cooked flavors, perfect for warming up on a chilly day.

With its simple ingredients and soulful taste, it’s a family favorite that brings the essence of traditional Mexican cooking to your table.

Why You’ll Love This Recipe:

Comfort in Every Bite: This dish is the ultimate comfort food, combining tender potatoes, flavorful ground beef, and toasted shell pasta in a warm, savory broth.

Rich, Home-Cooked Flavors: The tomato-based sauce and aromatic seasonings create a depth of flavor that’s both satisfying and nostalgic.

Perfect for All Ages: The mini shell pasta makes it fun and appealing for kids, while the hearty ingredients and bold flavors satisfy adult palates.

One-Pot Meal: This recipe is simple to prepare and minimizes cleanup, making it ideal for busy weeknights or cozy weekends.

Customizable: Easy to adapt with additional vegetables, different pasta shapes, or varying spice levels to suit any preference.

Family Tradition: It’s a classic recipe that evokes the warmth and love of traditional Mexican home cooking, bringing people together at the table.

Key Ingredients:

Ground Beef – The main protein, providing rich flavor and a savory base for the soup.

Potatoes – Diced and cooked with the beef, adding heartiness and a creamy texture as they absorb the broth.

Mini Shell Pasta – Toasted in oil to add a golden, slightly crispy texture before being simmered in the soup.

Roma Tomato & Onion – Blended together for a smooth, flavorful tomato sauce that forms the soup’s base.

Cilantro – Adds a fresh, herbaceous note to balance the richness of the beef and tomato sauce.

Knorr Swiss Chicken Seasoning or Chicken Bouillon – Provides a savory, umami flavor to the broth, enhancing the overall taste of the soup.

Garlic – Aromatic and flavorful, it enriches the tomato sauce and the overall soup.

Sopa de Conchas Con Picadillo

Ingredients:

For the Picadillo:

1 pound ground beef

2 potatoes, peeled and diced

1/4 piece of onion, diced

2 to 4 tablespoons of oil

1 to 2 tablespoons Knorr Swiss Chicken Seasoning (or your favorite chicken bouillon)

1 to 2 teaspoons salt (to taste)

1 to 2 teaspoons ground pepper (to taste)

For the Tomato Sauce:

1 Roma tomato, cut into quarters

1/4 piece of onion

1 to 2 cloves of garlic

1/4 cup water

For the Soup:

1 bag (7 oz) Mini Shell Pasta

1/2 cup coarsely chopped cilantro

5 cups of water

Instructions:

Cook the Ground Beef and Potatoes:

In a large pot over medium heat, add 1 to 2 tablespoons of oil. Once hot, add the ground beef and season with salt and pepper. Sauté until browned and fully cooked.

Add the diced potatoes to the pot and mix with the browned beef. Continue to cook for about 5-7 minutes, or until the potatoes are slightly tender, but not fully cooked through (they will finish cooking in the broth later).

Transfer the beef and potatoes to a deep bowl and set aside.

Prepare the Tomato Sauce:

In a blender, combine the Roma tomato, onion, garlic, and 1/4 cup water. Blend until smooth and set aside.

Toast the Shell Pasta:

In the same pot, add 1 to 2 tablespoons of oil over medium heat. Once the oil is hot, add the diced onion and sauté until translucent, about 2 minutes.

Add the shell pasta and sauté, stirring occasionally, until the pasta becomes golden and toasted, about 3-5 minutes.

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Move the toasted pasta to the sides of the pot, creating a space in the center. Add another tablespoon of oil to the center, and when it’s hot, pour in the prepared tomato sauce. Mix well to coat the pasta.

Simmer the Soup:

Add the cooked ground beef and potatoes back into the pot with the toasted pasta. Pour in 5 cups of water and season with Knorr Swiss Chicken Seasoning (or chicken bouillon), adjusting the amount to your taste.

Stir in the coarsely chopped cilantro and gently mix everything together.

Cover the pot and bring the soup to a simmer. Let it cook for about 30 minutes, or until the pasta is soft and fully cooked, and the potatoes are tender.

Serve:

Once the soup is ready, give it a final stir and taste for seasoning. Serve hot, garnished with extra cilantro if desired.

Notes:

Toasting the Pasta: Toasting the mini shell pasta is essential for adding a nutty flavor and ensuring it holds its texture during cooking. Be careful not to burn it; stir constantly while toasting.

Blending the Tomato Sauce: For a smoother broth, blend the tomato, onion, and garlic mixture until fully pureed. You can strain it if you prefer a more refined texture.

Seasoning Adjustments: Taste the broth as it simmers and adjust the salt, pepper, and bouillon to suit your preference. The seasoning can vary depending on the saltiness of your bouillon.

Consistency: If you prefer a thicker soup, reduce the water slightly or let it simmer uncovered to allow the broth to reduce. For a lighter soup, add an extra cup of water or broth.

Customization: Feel free to add vegetables like carrots, peas, or zucchini to make the soup more nutritious and colorful.

Make-Ahead Option: The flavors of this soup deepen when it rests. Prepare it a few hours in advance or even the day before for a more robust taste.

Serving Suggestions: Serve with warm tortillas or crusty bread for a complete, satisfying meal. Garnish with extra cilantro or a squeeze of lime for a fresh finish.

Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat gently, adding a splash of water if the pasta absorbs too much broth.

Nutrition Information

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta?

Yes, you can substitute mini shell pasta with other small pasta shapes like elbow macaroni, ditalini, or orzo.

Just ensure to toast them for added flavor.

How can I make this recipe spicier?

To add more heat, you can include diced jalapeños or serrano peppers in the tomato sauce or garnish the soup with crushed red pepper flakes.

Can I make this soup vegetarian?

Absolutely! Skip the ground beef and replace it with plant-based protein like lentils, chickpeas, or tofu crumbles.

Use vegetable broth instead of chicken bouillon for the base.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the pasta has absorbed too much liquid.

Can I freeze this soup?

Yes, but for the best texture, it’s recommended to freeze the soup before adding the pasta.

If freezing leftovers, thaw in the refrigerator overnight and reheat, adding fresh pasta or additional broth as needed.

How do I prevent the pasta from sticking while toasting?

Stir the pasta frequently while toasting it in oil.

Make sure the heat is medium to avoid burning, and add a little extra oil if needed to ensure even browning.

Can I make the tomato sauce in advance?

Yes, you can blend the tomato sauce and store it in the refrigerator for up to 2 days.

This can save time when assembling the soup.

What’s the best way to ensure the potatoes cook evenly?

Dice the potatoes into uniform pieces to ensure they cook at the same rate.

Sauté them with the ground beef until slightly tender before adding them to the broth.

What should I do if the soup is too thick?

If the soup thickens too much during simmering, simply add a little more water or broth to reach your desired consistency.

Stir well to incorporate the added liquid.

How can I avoid overcooking the pasta?

Add the pasta to the broth only after the potatoes and beef are partially cooked.

Monitor the simmering time closely, as shell pasta cooks quickly and can become mushy if overcooked.