Fall is finally here! What better way to celebrate than Sopa de Conchitas. Ok, let’s be honest; we, Mexicans eat hot soups and caldo in the middle of the summer. Weather has never really been an issue. I just thought, the beginning of fall is the perfect excuse for my sopita post.
Everything made with a tomato sauce base is super comforting to me and this soup is not the exception. You’d normally serve this soup on a side or at the beginning of a meal but you can make it a meal on its own by adding chicken or beef and a lot of vegetables. I like it just like this. Perfect simplicity. Happy fall!
What you need to make “Sopa de Conchitas”
Cilantro for garnish
Everybody has a recipe for this soup and I never had one that wasn’t delicious. You just need to find the way you like best. Many people add vegetables to the soup like calabacita, carrots, celery, etc. I prefer this version , it is the most delicious and comforting soup. It really doesn’t need much. I make my own chicken stock most of the time and that’s where I add all the veggies.
Be careful when you brown the pasta! It will look like nothing is happening and all the sudden you look away and it’s burned. Keep stirring, friend.
I like to use low sodium chicken stock and chicken bullion, that way I can control how much salt goes into the soup. Always taste and adjust seasoning before serving.