Cozy, nostalgic shell soup made with pasta, tomato sauce, beef bouillon, and cheese. A quick 20-minute meal that brings back childhood memories!
Ever had a meal that instantly transports you back to childhood? Like, one bite and bam, you’re eight years old again, sitting at your mom’s kitchen table with your feet barely touching the ground? That’s what this shell soup does for me.
Growing up, my mom made this soup all the time. Not just on cold nights, but on random Tuesdays when we needed something warm and simple. My sister and I would sit on the counter, watching the pasta turn golden in the pan, the smell of toasted noodles filling the kitchen. And without fail, one of us would get yelled at for sneaking a shell straight from the pan. (It was always me. No regrets.)
Now, I make this for my own daughters, who are just as impatient as I was. They hover around the stove, stealing tastes when they think I’m not looking, giggling as they take turns stirring. It’s one of those recipes that’s not just food—it’s a little piece of home, a little piece of family history. And honestly? It still hits just as hard as it did when I was a kid.
Why You’ll Love This Shell Soup Recipe?
- Ridiculously easy. Like, so easy, you’ll double-check the recipe because it can’t be that simple. But it is.
- 20-minute magic. You could probably make this and clean the kitchen before your DoorDash order even arrives.
- Picky eater-approved. If my 4-year-old devours it, that’s basically a Michelin star.
- One-pot wonder. Because no one likes doing dishes. No one.
- Comfort in a bowl. It’s like a hug, but in soup form.
Ingredient Notes:
Before we get to the step-by-step, let’s talk about why this soup works so well.
- Shell Pasta – The little guys that hold all the brothy goodness. Fun fact: If you use a bigger shell, it’ll catch mini pockets of broth like tiny edible spoons.
- Oil – You need this to toast the pasta. Skipping this step is like skipping the marshmallows in hot chocolate—it just doesn’t work.
- Tomato Sauce – The base of the soup. It adds a little tang, a little sweetness, and makes everything come together.
- Beef Bouillon Cubes – These bad boys bring all the umami flavor. No bouillon? You can use beef broth, but I promise the cubes hit differently.
- Salt, Pepper, Onion Salt, Garlic Salt – This is where you get that real flavor. Don’t skimp on the garlic salt—it’s the secret MVP.
- Water – Seems basic, but it’s what turns this into soup instead of a sad plate of pasta.
- Grated Cheese – Melts into the soup, making it creamy and delicious. Honestly, I don’t measure—I just keep adding until my soul says, “That’s enough.”
Pro Tip: Want it extra creamy? Stir in a handful of shredded mozzarella at the end, and thank me later.
How To Make Shell Soup?
Alright, enough talking—let’s make some soup!
Step 1: Toast the Pasta
Heat the oil in a big saucepan over medium heat. Throw in the uncooked shell pasta and stir like your life depends on it. You want it to turn a light golden brown—this gives the soup a toasty, nutty depth of flavor. If you skip this step, you’re missing out on something special.
Step 2: Add Tomato Sauce & Water
Once your pasta is looking golden and happy, pour in the tomato sauce. Then, fill the pan about three-quarters full with water. Stir it all up. At this point, it’s gonna look way too watery, but don’t panic—the pasta will drink up that liquid like a thirsty sponge.
Step 3: Season & Simmer
Drop in the beef bouillon cubes and season with salt, pepper, onion salt, and garlic salt. Stir well, making sure those bouillon cubes dissolve completely. Let everything simmer over medium heat. Your kitchen will start smelling amazing right about now.
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Step 4: Cook Until the Pasta is Tender
Give it about 10-12 minutes. Stir occasionally, and if the water level looks low, add a splash more. You want the pasta to be soft but not mushy—unless you’re into that kind of thing, in which case, you do you.
Step 5: Stir in the Cheese
Turn the heat down low and sprinkle in the grated cheese. Stir it in gently, watching it melt into the broth like a beautiful, cheesy dream.
Step 6: Serve & Devour
Ladle into bowls, maybe add a little extra cheese on top (because why not?), and dig in. Bonus points if you pair it with crusty bread for dipping.
Storage Options:
- Fridge: Store in an airtight container for up to 3 days. The pasta will absorb more liquid, so when reheating, add a splash of water or broth to loosen it up.
- Freezer: Meh. Not the best for freezing (pasta gets weirdly mushy), but if you must, freeze it without the cheese and add fresh cheese when reheating.
- Reheat: Stovetop over low heat is best—just add a little water and stir until it’s back to its cozy, soupy glory.
Variations and Substitutions:
Feeling creative? Here are some ways to switch things up:
- Swap the broth. Chicken or veggie bouillon works too!
- Make it creamy. Stir in a splash of milk or heavy cream at the end.
- Add some heat. Red pepper flakes or a drizzle of hot sauce can give it a spicy kick.
- Toss in some veggies. Carrots, peas, or spinach make it extra wholesome.
- Protein boost. Shredded chicken or crumbled sausage turns this into a full meal.
What to Serve with Shell Soup?
This soup is amazing on its own, but here’s how to make it even better:
- Garlic Bread – Because dunking is the best part.
- Grilled Cheese – The ultimate soup sidekick.
- Side Salad – If you want to pretend to be healthy.
- Crackers or Croutons – Adds that satisfying crunch.
Frequently Asked Questions:
Can I use a different pasta shape?
Of course! But shells are perfect for holding little pockets of broth. If you swap, go for elbow macaroni or ditalini.
Can I make this vegetarian?
Yep! Just use veggie bouillon instead of beef. Easy fix.
What’s the best cheese for this?
Cheddar, Parmesan, or mozzarella all work great. But let’s be real, any cheese is good cheese.
So, what do you think? Does this remind you of a childhood favorite? If you try it, let me know—I’d love to hear how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
How To Make Shell Soup
Ingredients
- 2 cups shell pasta uncooked
- 2 tablespoons oil olive oil or vegetable oil
- 1 cup tomato sauce
- 2 beef bouillon cubes
- Salt to taste
- Black pepper to taste
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 4 –5 cups water as needed
- ½ cup grated cheese cheddar or Parmesan, plus extra for serving
Instructions
Toast the Pasta
- In a large saucepan, heat the oil over medium heat. Add the uncooked shell pasta and stir continuously until it becomes lightly golden and fragrant. This toasting process enhances the flavor of the soup and prevents the pasta from becoming overly soft when cooked in the broth.
Incorporate Tomato Sauce and Water
- Once the pasta is evenly toasted, pour in the tomato sauce. Stir well to coat the pasta before adding approximately 4–5 cups of water, filling the saucepan about three-quarters full. Mix thoroughly to ensure the tomato sauce is evenly distributed.
Add Seasonings and Bouillon Cubes
- Drop the beef bouillon cubes into the liquid, allowing them to dissolve completely. Season the soup with salt, black pepper, onion salt, and garlic salt to taste. Stir well to ensure the seasonings are evenly blended. Bring the mixture to a gentle simmer.
Cook the Pasta
- Allow the soup to simmer for approximately 10–12 minutes, stirring occasionally. The pasta should become tender but still retain its shape. If the soup thickens too much during cooking, add a small amount of water to adjust the consistency.
Incorporate the Cheese
- Once the pasta is fully cooked, reduce the heat to low. Stir in the grated cheese, allowing it to melt into the broth. Mix gently until fully incorporated, creating a smooth and slightly creamy texture.
Serve and Enjoy
- Ladle the soup into serving bowls while hot. Garnish with additional grated cheese if desired. Serve immediately with crusty bread or crackers for a complete and comforting meal.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
