Servings: 8
Calories: 172kcal
Equipment
- Large pot
Ingredients
- 10 cups of chicken stock
- 1 tablespoon salt
- 24- ounce small pasta shells
- 2 teaspoon cumin
- 1/2 cup cilantro chopped
- 8 yellow onion
- 6 garlic cloves minced
- 56- ounce tomatoes crushed
- 2 tablespoons olive oil
Instructions
- Gather all the ingredients and prepare them for cooking.
- In a large pot, heat olive oil over medium heat and sauté chopped onions and minced garlic until soft and translucent.
- Pour in crushed tomatoes and chicken stock, stirring well to combine.
- Season with salt, cumin, and chopped cilantro according to your taste preference. Stir again to fully incorporate the flavors.
- Let the soup simmer for about 10 minutes, then add in small pasta shells and continue to simmer for an additional 15 minutes. Be sure to stir occasionally during this time. Once the pasta is fully cooked, remove the pot from heat and let it cool for 5 minutes before serving.
- Serve the soup in bowls, and for an extra burst of freshness, top it off with additional cilantro as a garnish.
Notes
- For a spicier soup, add in some chopped jalapenos or red pepper flakes.
- You can also add in other types of seafood like shrimp or clams for a more diverse flavor.
- To make this soup vegetarian, simply swap out the chicken stock for vegetable broth and omit the seafood.
Nutrition
Calories: 172kcal
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