Ingredients

Scale

12 oz package macaroni shells

2 tbsp olive oil

1/2 yellow onion, finely chopped

kosher salt and black pepper to taste

1– 8 oz can tomato sauce

1/2 red bell pepper, deseeded and sliced into strips

1 tsp ground cumin

1 tsp garlic powder

FOR GARNISH

2 avocados, peeled and sliced

1 fresh bunch of cilantro, roughly chopped

1/2 yellow onion, finely chopped

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Instructions

Heat a large dutch oven over medium-high heat. Add the olive oil and shells. Brown the shells, occasionally stirring with a wooden spoon to not burn. Add the chopped onion to the pot and brown the shells a bit more. Once the shells are golden brown, carefully pour in the can of tomato sauce. Then add 4 to 6 cups of water.

Add the cumin, garlic powder, bell pepper, salt, and pepper. Slightly cover the pot with a lid and bring the soup to a gentle bowl. Once the shells are al dente, adjust seasoning if needed. Serve in bowls and top with cilantro, fresh onion, and avocado.

Author: Ruthie Landelius
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stove Top
Cuisine: Mexican