How to Make Shell Soup
Servings: - 5 servings
Get dinner on the table in no time at all with this classic Mexican shell soup recipe! Learn how to make shell soup, and even your picky eaters will be begging for it again and again!
Ingredients
- 2 tablespoons olive oil
- 8 ounces sea shell pasta (about 1 3/4 cup dry pasta)
- 1 small onion minced finely
- 4 cups reduced sodium chicken or vegetable broth
- 15 ounces canned crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste (I used about 1/4 teaspoon of each)
To serve:
- Sprinkle of shredded cheese
Instructions
- Heat oil in a medium pot and add pasta shells. Sauté the shells for 3 minutes over medium heat and then add the minced onion. Cook until the shells are toasted (making sure to not let them burn) and the onion is soft, about 3-4 minutes.
- Add the chicken broth, dried oregano, garlic powder and onion powder to the pot along with the pasta. Stir in the crushed tomatoes until combined.
- Cover the pan and bring the mixture to a boil. Reduce heat to medium low, then boil the pasta for about 10-12 minutes or until it is cooked all the way through. Season with salt and pepper, to taste. Serve warm sprinkled with some shredded cheese, if desired.
Nutrition
Calories: 345kcal | Carbohydrates: 56g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 217mg | Potassium: 687mg | Fiber: 3g | Sugar: 6g | Vitamin A: 233IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 4mg
