Soup with shell pasta and boiled eggs
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I grew up with bowls of simple, comforting soups that could be made from pantry staples — and this shell-pasta-and-boiled-egg soup is one of those weeknight heroes. It’s a light, brothy soup made with conchitas (small shell pasta), a clear chicken or vegetable stock, and hard-boiled eggs added at the end for protein and texture. It’s perfect when you want something quick, soothing, and familiar without a long ingredient list.
If you like quick, family-friendly dinners, you might also enjoy bacon brown sugar chicken tenders as another easy meal idea.
Why you’ll love this dish
This soup is comforting, fast, and forgiving. It stretches a small amount of pasta into a full bowl with protein from eggs and the option to add whatever vegetables you have on hand. It’s especially useful when you’re feeding kids, need something mild while recovering from a cold, or want a low-effort meal that still feels homemade.
“Simple, warm, and exactly what I wanted on a rainy evening — small shells and slices of egg made it playful and filling.” — a home-cook review
Reasons to try it:
- Ready in about 20–30 minutes from start to finish.
- Budget-friendly: pantry pasta + broth + eggs.
- Customizable: add tomatoes, carrots, spinach, or shredded chicken.
- Kid-approved texture and mild flavors.
The cooking process explained
Before you dive into the ingredients, here’s a quick overview so you know what to expect:
- Bring the stock to a simmer and cook the shell pasta until al dente.
- Sauté aromatics (onion and garlic) directly in the pot to build flavor.
- Season with oregano, salt, and pepper; add optional tomatoes or vegetables.
- Boil eggs separately to your preferred doneness, peel, and slice or leave whole.
- Add eggs to the soup, briefly warm through, and serve.
This order keeps the pasta from overcooking and lets the aromatics brighten the broth without clouding it.
What you’ll need
- 1 cup small shell pasta (conchitas)
- 4 cups chicken or vegetable broth (use low-sodium if you plan to salt later)
- 2 eggs
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Chopped vegetables (optional: tomato, carrot, spinach, zucchini)
Ingredient notes and substitutions:
- Broth: swap for homemade stock, or use bouillon plus water in a pinch.
- Pasta: any small shaped pasta (orzo, acini di pepe) works if you don’t have conchitas.
- Eggs: for jammy yolks, boil 7–8 minutes; for hard yolks, follow the recipe’s 10–12 minutes.
In another easy recipe vein, consider trying an unexpected sweet-and-savory breakfast like bacon pancakes when you need variety in quick home cooking.
Step-by-step instructions
- Bring 4 cups of broth to a simmer in a medium pot. Add 1 cup conchitas and cook until al dente (usually 7–9 minutes; check package directions and taste).
- While pasta cooks, heat a small skillet with a teaspoon of oil and sauté the chopped onion over medium heat until translucent, about 3–4 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.
- If using, stir in a diced tomato with the aromatics and cook until it softens to add color and acidity.
- Add the onion/garlic (and tomato) to the pot with the pasta. Stir in 1 teaspoon oregano, then season with salt and pepper. Simmer together for 1 minute so the flavors meld.
- Meanwhile, place eggs in a small saucepan, cover with cold water, bring to a boil, then lower heat and simmer: 7–8 minutes for jammy yolks, 10–12 minutes for fully set yolks. Transfer to cold water, peel, and slice or leave whole.
- Add the peeled eggs to the hot soup and warm for 1–2 minutes. Adjust seasoning. Serve immediately, garnishing with chopped vegetables or fresh herbs if desired.
Best ways to enjoy it
- Serve in deep bowls with a drizzle of good olive oil or a sprinkle of chopped parsley or cilantro.
- Pair with crusty bread, warm corn tortillas, or a simple green salad for a fuller meal.
- For a heartier bowl, fold in shredded cooked chicken or a few cooked beans.
- Finish with a squeeze of lime or a few crushed red pepper flakes if you want brightness or heat.
For a protein-packed twist that uses a similar comfort-food approach, check out this savory option: bacon-wrapped air fryer chicken tenders.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- Reheat gently on the stovetop over low heat; add a splash of water or broth if the pasta has absorbed the liquid.
- Freezing is possible but not ideal: pasta can become mushy after thawing. If you plan to freeze, remove pasta before freezing the broth and eggs; freeze the broth separately for up to 3 months and cook fresh pasta when reheating.
- Food safety note: cooled hard-boiled eggs stored in soup should be consumed within the same 3–4 day refrigeration window.
Helpful cooking tips
- Don’t overcook the pasta — it will continue to absorb liquid while sitting in the bowl. Aim for al dente in the pot.
- Sauté the onion and garlic separately first for a cleaner, sweeter flavor; adding raw aromatics directly to the hot broth can produce a more muted result.
- Use low-sodium broth so you control final seasoning; add salt at the end.
- If you want visual contrast, halve the eggs and nest them on the soup when plating.
- To shave time, use pre-boiled eggs from a meal-prep batch or roast extra vegetables the day before.
Creative twists
- Tomato-forward: add a can of diced tomatoes and a pinch of smoked paprika for a heartier, slightly smoky broth.
- Mexican-style: finish with chopped cilantro, a squeeze of lime, and a few jalapeño slices.
- Vegetarian: use rich vegetable stock and add beans or cubed tofu instead of eggs (or keep eggs for lacto-ovo vegetarian).
- Brothy with greens: stir in baby spinach or chard for the last minute of cooking for color and nutrients.
- Protein boost: add shredded rotisserie chicken or leftover pork for a more filling bowl.
Helpful answers
Q: How long does this take to make from start to finish?
A: Plan 20–30 minutes. Pasta cooking and egg boiling are the longest steps; you can multitask by sautéing aromatics while the pasta cooks.
Q: Can I make this vegetarian?
A: Yes. Use vegetable broth and either keep the eggs or add beans or cubed firm tofu for protein.
Q: Will the pasta get soggy if I make the soup ahead?
A: Yes — pasta continues to absorb liquid. To prevent sogginess, store broth separately and cook fresh pasta when reheating, or undercook the pasta slightly before combining.
Q: Are the eggs safe to leave in the soup for a few hours?
A: If you leave soup at room temperature for more than two hours, bacteria can grow. Keep the soup hot or refrigerate promptly — eggs added to soup follow the same fridge timeline: eat within 3–4 days.
Q: Can I use fresh herbs instead of dried oregano?
A: Absolutely. Add 1 tablespoon chopped fresh oregano or parsley at the end for bright, fresh flavor.
Conclusion
If you enjoy variations on brothy, egg-accented soups, you might like comparing styles and recipes from other kitchens. For a version featuring a fried egg on a noodle soup, see Sopa De Fideos Y Huevo Estrellado. For a rice-and-egg comfort soup with chicken, check this traditional take: Sopa de arroz, pollo y huevo. If you want a richer, vegetable-forward chicken soup to inspire additions, try the recipe from Maggi: Sopa de Pollo y Vegetales. For a hearty Spanish stew approach that contrasts with this light soup, explore a classic cocido madrileño preparation here: Cocido madrileño, receta tradicional.
Shell Pasta and Boiled Egg Soup
Ingredients
Method
- Bring 4 cups of broth to a simmer in a medium pot.
- Add 1 cup conchitas and cook until al dente (usually 7–9 minutes; check package directions and taste).
- While pasta cooks, heat a small skillet with a teaspoon of oil and sauté the chopped onion over medium heat until translucent, about 3–4 minutes.
- Add the minced garlic and cook for 30–60 seconds until fragrant.
- If using, stir in a diced tomato with the aromatics and cook until it softens.
- Add the onion/garlic (and tomato) to the pot with the pasta.
- Stir in 1 teaspoon oregano, then season with salt and pepper. Simmer together for 1 minute.
- Meanwhile, place eggs in a small saucepan, cover with cold water, bring to a boil, then lower heat and simmer for desired egg doneness.
- Transfer cooked eggs to cold water, peel, and slice or leave whole.
- Add the peeled eggs to the hot soup and warm for 1–2 minutes.
- Adjust seasoning and serve immediately, garnishing with chopped vegetables or fresh herbs if desired.
