1-Prepare the Broth: First, blend garlic cloves, ¼ yellow onion, Roma tomatoes or tomato sauce for the AIP version, water, and chicken broth until smooth, then strain the mixture. This step infuses the soup with deep flavors right from the start. It’s a quick way to build that authentic taste without much fuss.

2-Crisp the Pasta: Next, heat avocado oil in a Dutch oven and add shell pasta, cooking it until crispy for about 4-5 minutes. For AIP, skip this frying step and use an AIP-safe alternative instead. Once done, set it aside to maintain its texture.

3-Crisp the Pasta: While the pasta crisps, think about how this technique adds a nice crunch to the dish.

4-Sauté Vegetables and Brown Beef: In the same pot, add more avocado oil if needed and sauté diced celery stalks, large carrot, and the remaining ¾ diced yellow onion until they soften. Then, add ground beef and season with oregano, salt, and black pepper, omitting cumin and pepper for AIP. Crumble the beef and cook until browned, discarding any excess fat for a leaner result.

5-Sauté Vegetables and Brown Beef: This part brings everything together, blending veggies and meat for a hearty base. Sautéing first enhances the flavors, making each bite more enjoyable.

6-Simmer and Serve: Pour the strained broth into the pot, add the crispy pasta and sliced zucchini, then stir well. Bring it to a boil, reduce heat, cover with the lid tilted, and simmer for about 10 minutes until the pasta cooks through. Finally, ladle into bowls and top with lime juice, avocado slices, chopped cilantro, and optional sour cream.

7-Simmer and Serve: For added inspiration, check out delicious dessert ideas on my site to round out your meal. Remember, fresh toppings make all the difference, just like they do in traditional Mexican cooking.