Optional toppings: Avocado, queso fresco or cotija cheese, lime juice
Instructions
Add 1 cup of broth, the tomatoes, onion, bouillon, garlic, and salt to a blender. Blend until smooth and set aside.
Heat the olive oil in a medium pot over medium heat. Add the shell pasta and stir to coat it evenly with oil. Toast until golden brown for 3 to 4 minutes, stirring occasionally.
Pour in the blended tomato mixture and stir to combine. Cook over medium heat for about 3 minutes until the mixture starts to darken.
Stir in the remaining 5 cups of broth, increase the heat to high, and bring to a boil.
Reduce heat to low and cook for 10 more minutes or until the pasta is tender and cooked through.
Taste and adjust salt if necessary. Serve immediately.
Notes
Add vegetables. You can add 1 cup of frozen vegetable mix when simmering the soup, or saute some fresh veggies like spinach, zucchini, celery, and carrots when toasting the pasta.
Make this recipe vegan and vegetarian-friendly. Use vegetable broth instead of chicken broth and vegetable or tomato bouillon instead of chicken bouillon.
Add some spice. When simmering the soup, add half a jalapeño or serrano pepper. This gives it a little spice, and adds so much flavor to the broth!