I like to serve this soup with quesadillas on the side. They provide a nice textural contrast to the tender pasta and potatoes. Corn tortillas stuffed with stretchy Oaxacan cheese get crispy and golden brown on a hot griddle. The melted cheese and charred tortilla flavors pair perfectly next to each savory, comforting spoonful. For even more heft, you can add shredded chicken or beef inside the quesadillas. Some avocado, sour cream, or chopped tomatoes also make tasty soup toppings. With so many easy add-ons, one pot quickly becomes a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 14 ounces conchita pasta shells
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 pound 85% lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon cumin seeds, crushed
- 1/2 teaspoon black peppercorns, crushed
- 2 medium russet potatoes, peeled and diced
- 2 (14.5 ounce) cans low-sodium chicken broth
- 1 (14.5 ounce) can low-sodium beef broth
- 3 roma tomatoes, chopped
- Kosher salt to taste
- Chopped fresh cilantro, for serving
Instructions:
In a large pot, heat the olive oil over medium heat. Add the pasta shells and cook, stirring frequently, until lightly toasted and golden brown, about 5 minutes. Transfer shells to a plate.
Add the onion to the pot and cook for 3 minutes until translucent. Add the ground beef, breaking it apart with a wooden spoon. Cook until no longer pink, about 5 more minutes.
Stir in the garlic, cumin, peppercorns, and potatoes and cook for 2-3 minutes. Return pasta shells to the pot. Add the broths and tomatoes. Season generously with salt.
Bring the soup to a boil, then reduce heat and simmer for 10-12 minutes, until potatoes are fork tender. Taste and add more salt if needed.
Serve the soup hot, garnished with cilantro. Enjoy with quesadillas if desired.
Cooking Tips
- Lean ground beef ensures the soup won’t be too greasy. Make sure to break up the meat so it cooks evenly.
- Crushing the cumin seeds and peppercorns brings out their natural oils for the most flavor.
- The potatoes thicken the broth slightly for a heartier, more stew-like texture.
- Canned broth provides convenience, while the tomatoes add bright acidity.
