Shell Pasta Soup with Ground Beef

Welcome back food family!

Ay familia, let me tell you—there’s nothing like a steaming bowl of sopa to make you forget the cold winds outside. This Shell Pasta Soup with Ground Beef is more than just food; it’s a cozy abrazo from the past. Imagine tender conchitas floating in a rich broth, ground beef giving it that hearty sabor, and a touch of Mexican spices that whisper, “ándale, eat another spoonful.”

This isn’t just soup—it’s a whole mood. Perfect for those Midwest winters when you’re wondering why you didn’t move to Cancún.

🌱 Roots in the Pot

If you’re Mexican, or carry Mexico in your roots, you know that soups have always been the heartbeat of our kitchens. From caldo de pollo to sopita de fideo, every mamá had her own version that carried the family’s story. Shell pasta soup, or sopa de conchitas, became popular because it was simple, filling, and could stretch to feed a whole crew of hungry chamacos.

Adding ground beef? Bueno, that’s the modern twist—Mexican ingenuity at its finest. We take what we have, we make it hearty, and we make it delicious. That’s how traditions evolve, one ladle at a time.

😋 Love and Hunger

Why did I make this soup? Easy. My family was hungry, and I wanted to show them love without breaking the bank. Plus, let’s be honest—sometimes you just want something fast that still tastes like abuelita spent all day making it.

The smell of onions sizzling in oil, the tomato sauce blending with garlic, the beef browning just right… ay Dios mío, it’s like music in the kitchen. And when those conchitas start dancing in the broth, I know I’ve got a winner.

Also, let’s not forget—this soup is a lifesaver when you don’t want to hear “Mamá, what’s for dinner?” for the tenth time. One big pot, and boom—silence, except for the sound of the spoons hitting the plate.

🎉 The Soup that Brings Us Together

At the end of the day, this Shell Pasta Soup with Ground Beef isn’t just about filling stomachs—it’s about filling hearts. It’s about gathering around the table, telling jokes and remembering that food is love made visible.

So next time the cold tries to sneak into your bones, fight back with a ladle of this sopa. Serve it with a smile, maybe a side of tortillas, and watch how quickly it becomes a family tradition.

Because in my kitchen, every spoonful says: “Te quiero, eat more.”

Servings: 6 to 8

Ingredients:

• 1 lbs Ground Beef

• 2 Potatoes peeled and diced

• 1/4 pc Onion diced

• 1 (7 oz) bag Mini Pasta Shells

• 1/2 cup Cilantro roughly chopped

• 2 to 4 tbs Oil

• 1 to 2 tbs Chicken Bouillon Powder

• 1 to 2 tsp Salt

• 1 to 2 tsp Pepper

• 5 cups Water
  

Tomato Sauce Ingredients:

• 1 Roma Tomato quartered

• 1/4 pc Onion

• 1 to 2 Garlic Cloves

• 1/4 cup Water

Instructions:

• In a pot over medium heat add 1 to 2 tablespoons of oil. Once hot add the ground beef. Salt and pepper as needed. Sauté until browned.

• Add the potatoes to the pot. Mix with the ground beef. Cook until the potatoes are tender but not fully cooked. They will finish cooking in the broth later.
  

• Transfer the ground beef and potatoes to a deep bowl. Set aside.

• Blend all the tomato sauce ingredients. Set aside.
  

• Add 1 to 2 tablespoon of oil to the pot over medium heat. Once hot add the onion. Sauté until translucent. Approximately 2 minutes.
  

• Add the pasta shells to the pot. Sauté until toasty and golden brown. Move the pasta to the sides of the pot. Add 1 tablespoon of oil to the center of the pot. Once hot, after about one minute, pour the tomato sauce. Mix with the pasta shells.
  

• Return the ground beef and potatoes to the pot. Mix with the pasta shells. Add the 5 cups of water to the pot. Season with chicken bouillon powder as needed. Add the cilantro. Mix everything softly.
  

• Cover the pot. Let the soup simmer over low heat until the pasta shells are soft and fully cooked. Approximately 30

• minutes.