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Shell Pasta and Boiled Egg Soup

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A comforting and quick soup made with shell pasta, broth, and hard-boiled eggs, perfect for a light meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Broth
  • 1 cup small shell pasta (conchitas)
  • 4 cups chicken or vegetable broth Use low-sodium if you plan to salt later.
Eggs and Aromatics
  • 2 pieces eggs For jammy yolks, boil 7–8 minutes; for hard yolks, boil 10–12 minutes.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and black pepper
Optional Vegetables
  • 1 medium tomato, diced Optional, adds color and acidity.
  • 1 cup chopped vegetables (carrots, spinach, zucchini) Optional, use whatever you have on hand.

Method
 

Preparation
  1. Bring 4 cups of broth to a simmer in a medium pot.
  2. Add 1 cup conchitas and cook until al dente (usually 7–9 minutes; check package directions and taste).
  3. 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.
  4. Add the minced garlic and cook for 30–60 seconds until fragrant.
  5. If using, stir in a diced tomato with the aromatics and cook until it softens.
Cooking
  1. Add the onion/garlic (and tomato) to the pot with the pasta.
  2. Stir in 1 teaspoon oregano, then season with salt and pepper. Simmer together for 1 minute.
  3. Meanwhile, place eggs in a small saucepan, cover with cold water, bring to a boil, then lower heat and simmer for desired egg doneness.
  4. Transfer cooked eggs to cold water, peel, and slice or leave whole.
Finishing Touches
  1. Add the peeled eggs to the hot soup and warm for 1–2 minutes.
  2. Adjust seasoning and serve immediately, garnishing with chopped vegetables or fresh herbs if desired.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 2g

Notes

Refrigerate leftovers in an airtight container and use within 3–4 days. For freezing, remove pasta beforehand, and freeze the broth separately.
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