Here is a simple, hearty Conchiglie Pasta Soup recipe — comforting, flavorful, and easy to make with pantry ingredients.
Conchiglie Pasta Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 pound ground beef, turkey, or Italian sausage (optional)
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken or vegetable broth
- 1 cup small conchiglie (shell) pasta
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika (optional)
- Salt and pepper to taste
- 1 cup spinach or kale (optional)
- Grated Parmesan, for serving
Instructions
1. Sauté Vegetables
- Heat olive oil in a large pot.
- Add onion, carrots, and celery.
- Cook 5–7 minutes until softened.
- Add garlic and cook 1 more minute.
2. Add Meat (If Using)
- Add ground meat to the pot.
- Cook until browned, breaking it into small crumbles.
- Season with salt and pepper.
3. Build the Soup
- Stir in diced tomatoes, broth, Italian seasoning, and paprika.
- Bring to a simmer.
4. Add the Pasta
- Add the conchiglie pasta directly to the simmering soup.
- Cook 10–12 minutes, or until the shells are tender.
5. Finish
- Add spinach or kale if using; cook 2 more minutes.
- Taste and adjust seasoning with salt and pepper.
6. Serve
- Ladle into bowls and top with grated Parmesan.
Tips
- Add white beans or chickpeas for extra protein without meat.
- Use small conchiglie so they don’t overtake the broth.
- For a thicker, richer soup, add a splash of heavy cream at the end.
- Leftovers thicken as the pasta absorbs broth; add extra broth when reheating.
If you’d like, I can also give you a Mexican-style conchitas soup, Italian-style shell soup, or a creamy conchiglie soup version.
