Mexican Shells and Beef Soup | Sopa de Conchitas con Carne

Nothing says comfort quite like a steaming bowl of homemade Mexican Shells and Beef Soup. Known as Sopa de Conchitas con Carne, this hearty dish combines tender pasta shells, savory ground beef, potatoes, and a rich tomato-infused broth seasoned with traditional Mexican spices. It’s the kind of meal that warms you from the inside out and brings the whole family to the table.

This classic soup is a staple in many Mexican kitchens because it’s simple, affordable, and incredibly satisfying. The tiny shell pasta cooks directly in the flavorful broth, soaking up every bit of the savory tomato base, while the potatoes become perfectly tender and add extra heartiness to every spoonful. Combined with seasoned ground beef, each bite is rich, comforting, and full of homemade flavor.

Fresh garlic, onions, and herbs build a delicious foundation, while a touch of cumin and oregano give the broth its signature depth. The result is a balanced soup that’s light enough to enjoy year-round yet filling enough to serve as a complete meal. Pair it with warm tortillas or crusty bread, and you’ll have a dinner that’s both comforting and unforgettable.

Whether you’re looking for an easy weeknight dinner or hoping to recreate the flavors of a traditional Mexican home-cooked meal, this Sopa de Conchitas con Carne delivers every time. It’s wholesome, flavorful, and made with simple ingredients that come together beautifully in one pot.

Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

• 1 lb lean ground beef
• 1 tbsp vegetable oil
• 1 small white onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups small shell pasta (conchitas)
• 1 (15-ounce) can tomato sauce
• 1 tbsp tomato paste
• 6 cups beef broth
• 1 cup water (or more as needed)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp chopped fresh cilantro

Optional Garnishes

• Fresh cilantro
• Lime wedges
• Diced avocado
• Crumbled queso fresco
• Warm corn tortillas

Instructions

1. Heat the vegetable oil in a large soup pot or Dutch oven over medium-high heat.
2. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened. Drain excess grease if necessary.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the tomato sauce, tomato paste, cumin, oregano, garlic powder, smoked paprika, salt, and black pepper. Stir well and cook for 2–3 minutes.
5. Pour in the beef broth and water, stirring to combine.
6. Add the diced potatoes and bring the soup to a gentle boil.
7. Reduce the heat and simmer for 10–15 minutes, or until the potatoes begin to soften.
8. Stir in the shell pasta and continue simmering for another 10–12 minutes, stirring occasionally, until the pasta is tender.
9. Taste and adjust the seasoning with additional salt and pepper if needed.
10. Stir in the fresh cilantro just before serving.
11. Ladle into bowls and garnish with cilantro, avocado, queso fresco, and a squeeze of fresh lime if desired.

Variations

• Substitute ground turkey or shredded chicken for a lighter version.
• Add diced carrots, zucchini, or corn for extra vegetables and color.
• Stir in a can of pinto or black beans for additional protein and fiber.
• Make it spicy by adding diced jalapeños, chipotle peppers, or crushed red pepper flakes.

Tips

• Slightly undercook the pasta if you plan to enjoy leftovers, as it will continue absorbing the broth while stored.
• Add extra broth when reheating to restore the soup’s perfect consistency.
• Brown the tomato paste with the beef for a deeper, richer flavor.
• Serve with warm tortillas, bolillo bread, or buttery crackers for a complete, comforting meal.